Pasta with Corn Pesto
  Re: (...)
This was so good I thought it deserved to stand on it's own. We loved it. I think the leftovers will be lunch today.

Pasta With Corn Pesto

Adapted from Lottie + Doof via FoodGawker

4 bacon slices
4 cups fresh corn kernels (from about 6 ears of corn)
2 large garlic cloves, minced
1 1/4 teaspoon salt
3/4 teaspoon cracked pepper
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan or Asiago cheese, plus more for serving
1/3 cup pine nuts
1/2 cup olive oil
8 oz fettuccine pasta
3/4 cup coarsely torn basil leaves

Brown the bacon slices in a large nonstick skillet over medium heat, turning often. Transfer the slices to paper towels to drain. Pour off all but 1 tablespoon of bacon drippings from the skillet, then add the corn, garlic, salt, red pepper flakes and black pepper. Saute over medium heat for about 4 minutes, until the corn is tender but not brown.

Transfer 1 1/2 cups of the kernels to a small bowl; set aside. Scrape the remaining mixture into a food processor or blender. Add the cheese and pine nuts, and gradually blend in enough olive oil until the pesto is nearly smooth. Set aside.

Cook the fettuccine in salted water, stirring occasionally to keep from sticking, until almost tender, but still firm. Reserve 1 cup of the pasta water; drain the rest. Return the pasta to the pot, and add the corn pesto, the reserved kernels and 1/2 cup torn basil leaves. Toss over medium heat until warm, adding in some reserved pasta water until it reaches your desired consistency. Season with additional salt or pepper if needed.

Serve pasta topped with basil leaves and additional shredded cheese. Crumble a little bacon over the top.
You only live once . . . but if you do it right once should be enough!
  Re: Pasta with Corn Pesto by Harborwitch (This was so good I t...)
You sure had me at 'corn pesto'
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Pasta with Corn Pesto by cjs (You sure had me at '...)
You had me at pine nuts! Not to mention that corn is one of my favorite veggies.
Keep your mind wide open.

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