Orecchiette with sweetcorn & green chilli from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 180) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for rainbow chard, sea salt flakes for smoked salt, and any other small pasta for orecchiette pasta.

  • janiceian_vuzaag on May 14, 2026

    Use good quality pasta.

  • Chibblywibbly on January 22, 2026

    A bit bland - more of a starting off point than anything else. Will make again with: thinner/smaller pasta, more chilli and pepper, less lemon and would add a fried bread crumb for texture.

  • aeybkme on March 02, 2022

    We found this very bland and followed the recipe exactly.

  • Astrid5555 on October 01, 2021

    We found this rather lacking in flavor, but this is due to my tinkering with the recipe than the recipe itself, no green chillies, so substituted chilli flakes, wrong ratio chard to corn (way too much chard), and not enough basil. Husband kept adding Parmesan cheese until he was happy.

  • joneshayley on June 05, 2021

    This went down very well (adding chilli at the end for those that wanted rather than cooking it in) and is a good way to get a lot of veg into us. I loved the corn ricotta basil lemon and pasta- I felt that the added greens were there to up the veg content and didn’t add a complementary texture or flavour really. But as it didn’t detract either, I guess it’s better in than out to add to the nutritional value. As is often the case for us, 400g pasta would have been too much so I reduced the pasta to the 250/300 that I usually use. Followed exactly as per recipe otherwise. Quick easy and delicious all round.

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