This is an awesome Spring meal. Don't use any other pasta but cappellini for this.

8 -10 oz cappellini pasta
4 ears fresh, sweet corn, kernels removed
6 cups spring salad mix
6-7 TBS lemon juice
half cup chopped fresh parsley
one-third cup chopped fresh chives
one-third cup chopped fresh dill
half cup chopped fresh basil
6 cloves garlic, whole, roasted
1 cup whole milk ricotta cheese
half cup Parmesan cheese, freshly grated
one-eighth tsp salt, or to taste
one-eighth tsp pepper (optional)

How to roast garlic: Put 6 or 7 cloves of garlic onto tinfoil with enough olive oil to coat them all. Wrap them completely in the tinfoil, sealed so none of the oil can escape during roasting. Cook at 400 degrees for about 35 minutes

How to bake/roast corn: Put corn into bowl, drizzle 1 tsp of olive oil (use more if desired) and toss so corn is covered. On a cookie tray, spread out the corn so it is one layer. Cook at 400 for 20 minutes.

When both the corn and garlic are roasted, take them out of oven and combine them. Add the lemon juice and lemon zest, plus salt and pepper. Add cheeses (ricotta and parmesan). Mix throrughly.

Cook pasta in salted water according to directions (this type of pasta cooks extremely fast). Add a tsp of olive oil after it is cooked and drained so it doesn't stick. Cut the pasta in the colander if possible, or break the pasta in half before cooking it.

Combine pasta and cheese mixture and mix thoroughly. Add salad greens and herbs. Mix again.

Serve immediately.

Makes 4 servings
Takes about an hour to make