Spaghetti with Grilled Corn, Ricotta, Arugula and Fried Jalapeños

A summery pasta recipe with grilled corn, arugula, ricotta cheese and beer-battered fried jalapeño peppers.

For the Fried Jalapeños:
Vegetable oil for frying
1/4 cup flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4-1/3 cup beer (I used an IPA)
2 jalapeños, sliced into 1/8 – 1/4 inch rounds

For the Pasta:
1/2 lb thin spaghetti
1 cup full fat ricotta cheese
2 tablespoons Parmesan cheese, grated
1/2 tsp. salt
1/2 tsp. black pepper
4 ears corn on the cob, grilled and kernels sliced off
3 cups arugula
Extra-virgin olive oil

View the full recipe at Floating Kitchen →