Saturday, August 11, 2012

Tagliatelle with Fresh Corn Pesto

When I saw Monique's lovely post about Tagliatelle with Fresh Corn Pesto, I knew it was going to be on my dinner table soon!  La Table De Nana is one of my favorite blogs to visit.  She is a very creative lady and a wonderful cook!  Take time to visit her, you will be impressed!

This dish was a lovely meal and perfect for our hot days. I agree with Monique, it has a sweet-salty taste that is a perfect combination!


Tagliatelle with Fresh Corn Pesto
Serves 6

4 bacon slices, cut lengthwise in half, then crosswise into 1/2 inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 tsp freshly kosher salt
3/4 tsp freshly ground black pepper
1/2cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine  (All I had was linguini and it worked fine!)
3/4 cup coarsely torn fresh basil leaves, divided

Cook the bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often.  Using a slotted spoon, transfer the bacon to paper towels  to drain.  Pour off all but 1 Tablespoon drippings from the skillet.  Add corn, garlic, 1 1/4 teaspoons coarse salt and 3.4 teaspoon pepper to drippings in the skillet.  Saute over medium-high heat until the corn is just tender but not brown, about 4 minutes.  Transfer 1 1/2 cups corn kernels to small bowl and reserve.  Scrape remaining corn mixture into the processor.  Add 1/2 cup Parmesan and pine nuts.  With the machine running, add olive oil through the feed tube and blend until pesto s almost smooth.  Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain, reserving 1 1/2 cups pasta cooking liquid.  Return pasta to pot.  Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves.  Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes.  Season pasta to taste with salt and pepper.  (Be sure to taste before adding additional salt.)

Transfer pasta to large shallow bowl.  Sprinkle with remaining 1/4 cup basil leaves and reserved bacon.  Serve pasta, passing additional grated Parmesan alongside.

PRINTABLE RECIPE


This was a quick post as I won't be able to post for a week.  We just got a call from our daughter and she has gone into labor a week early.  We have a long drive ahead of us.  Seattle here we come!

4 comments:

  1. I am so happy for you and your happy upcoming event! Drive safely!

    I am honored you made this..and guess what? Yours is way prettier and creamier than mine..
    :)

    Hurry back!

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  2. With all the corn in the markets this is very timely!

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  3. I saw that you were going to make this, so I peeked. This recipe has been on my mind, ever since. I so hope I find time to make this, before corn season comes to an end. It sounds divine.

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  4. This sounds really different and right up my alley. Best of all, corn should just be coming to its peak where I live in the next week or so. Can't wait to try this! :)

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