Directions

Preparation time: 15 minutes 

Cooking time: 15 minutes 

Serving Size: 1¼ cups

Food Safety Tips: 

• Wash hands with soap and warm water for 20 seconds. Clean all countertops and equipment used for food preparation. 
• Gently rinse all produce under cool running water. Use a clean vegetable brush to scrub firm produce. 
• Use separate equipment for handling raw food and cooked food. 
• Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated. 

Preparation:

1. Cook the pasta for 9-11 minutes. Please note that 1 box (454g) of orecchiette will yield around 8 cups of cooked pasta. 
2. In a pot over medium-high heat, heat the olive oil and add the ground pork and ground fennel seeds. Cook for 5-7 minutes. 
3. Add the minced garlic and diced leeks and sauté for 2 minutes. 
4. Add the following ingredients: cooked pasta, chicken stock, corn, navy beans, red pepper flakes, black pepper, ricotta, lemon zest & juice. Cook until liquid reduces. 
5. Remove from heat and fold in chopped tarragon and spinach. 
6. Serve immediately.