Prep time: 15 minutes
Total time: 25 minutes
8 oz farfalle pasta
3 slices turkey bacon
2 tsp olive oil
1 shallot, minced
2 garlic cloves, minced
1 1/2 cups frozen sweet corn, thawed
1/2 tsp salt
1/4 tsp pepper
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
3/4 cup fresh basil, roughly chopped
Bring a large pot of water to a boil. Add the pasta and cook until al dente, according to package directions. Reserve about 1/2 cup of the pasta cooking water Drain pasta, and return to pot.
While the pasta is cooking, fry the bacon in a large nonstick skillet over medium heat. Cook 3 to 4 minutes, turning occasionally, until bacon is crisp. Transfer to a paper towel-lined plate.
Add the olive oil to the skillet, then the shallots. Sauté 2 minutes, or until softened. Add the garlic and sauté 30 seconds, until just fragrant. Add the corn, tossing for about 2 minutes to combine. Season with the salt and pepper.
Add the corn mixture to the pasta. Toss to combine. Add the ricotta, parmesan, and reserved pasta cooking water, and toss well. (The sauce may seem runny but it will set up.) Stir in the basil, then spoon into serving bowls. Crumble some of the bacon over each serving.
Picky-eater pleaser: Hold the basil from a big spoonful of the pasta-corn mixture and serve up along with a strip of bacon. Call the dish Bacon & Butterflies.