These dryers are bacon me laugh.
However it is you get your bacon, put it into this dreamy pasta the first chance that you get.
BLT Pasta, in this case Bacon, Leek and Tomato is so good scattered with fresh corn and fresh herbed ricotta on the side. The perfect warm weather dish.
BLT Pasta With Corn And Fresh Ricotta
1 pound long fusilli pasta
2 tablespoons extra virgin olive oil, plus more for drizzling
1/4 pound smoky bacon, sliced crosswise 1/4 inch thick
2 ears corn, kernels scraped from the cob
2 leeks, trimmed, halved lengthwise and thinly sliced crosswise
1 Fresno chile pepper, thinly sliced, with seeds
4 cloves garlic, very thinly sliced
2 tablespoons chopped fresh thyme
1 pint grape tomatoes, halved
1 1/2 cups fresh ricotta cheese
1/2 cup pecorino-romano cheese
A handful flat-leaf parsley, finely chopped
A small handful basil leaves, torn
1. Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile in a large skillet, heat 2 Tbs of the olive oil over medium-high heat. Add the bacon and render the fat. Add the corn and brown the kernels, 2 to 3 minutes. Add the leeks, chile, garlic and thyme; wilt the leeks for a minute or two. Add the tomatoes and cover the pan, 3 to 4 minutes, until the tomatoes are softened. Season with salt and pepper.
3. In a bowl, mix the ricotta, pecorino-romano, parsley, pepper and a drizzle of extra virgin olive oil.
4. Add the pasta and reserved pasta water to the skillet; toss. Serve in shallow bowls with a scoop of the ricotta mixture for mixing in and the basil sprinkled on top.
Recipe from Rachel Ray Magazine
This is the latest song/video from Welsh singer-songwriter Volenté.
I love the moody, drifting quality of Missing You.
Check out Volenté on her Website, where you can also buy the music. She sounds like the kind of power woman I always admire…”Record Label Boss, Exhibited Multimedia Artist, Graphic Designer, Photographer and full-time Mum”. All that and a beautiful voice.