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!
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!
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 64 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!
I am so happy for you and your happy upcoming event! Drive safely!
ReplyDeleteI am honored you made this..and guess what? Yours is way prettier and creamier than mine..
:)
Hurry back!
With all the corn in the markets this is very timely!
ReplyDeleteI 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.
ReplyDeleteThis 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! :)
ReplyDelete