Orecchiette with Corn, Greens, and Ricotta

• ½ pound orecchiette
• 2 oz. bacon, chopped
• 2 cups fresh corn kernels
• 8 cups Swiss chard leaves, chopped

Kosher salt and freshly ground black pepper

• 4 oz. ricotta

Torn fresh basil leaves (for serving)

1. Cook orecchiette; drain, reserving ¾ cup pasta cooking liquid. Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 5–8 minutes.
2. Add corn and cook, tossing occasionally, until tender, about 5 minutes. Add Swiss chard leaves; season with salt and pepper. Cook, tossing often, until wilted, about 5 minutes.
3. Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Serve dolloped with ricotta and topped with basil.