Best 2 Capellini With Fresh Ricotta Roasted Garlic Corn And Herbs Recipes

Capellini with Fresh Ricotta, Roasted Garlic, Corn, and Herbs image

Provided by Sara Foster

Yield Servings: Makes 6 servings

Number Of Ingredients 14

1 large head of garlic, top 1/2 inch cut off
6 tablespoons extra-virgin olive oil, divided
4 ears of fresh corn with husks
6 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
8 ounces capellini
2 cups (loosely packed) mixed greens
2 cups torn radicchio leaves
1 cup fresh ricotta cheese (7 to 8 ounces)
1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
1/2 cup chopped fresh parsley
1/3 cup thinly sliced fresh basil leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill

Steps:

Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.
Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.
Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.
Add pasta, greens, radicchio, ricotta, grated Parmesan, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.

Lemon Capellini image

Provided by Ina Garten

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.