Wednesday, September 22, 2010

Tagliatelle with Fresh Corn Pesto

Today's recipe comes from the August 2010 Bon Appetit magazine. It is a very unique (and creamy!) take on pesto as it's made from corn. Maybe use up those last few ears of fresh corn from the local farmer's market on this dish. I used turkey bacon since I was living with family who preferred it and I think it gave the same salty kick that any decent-quality bacon seems to give. Yum!

Serves: 6 first-course servings
Prep time: 45 minutes          Total time: 55 minutes

Ingredients:

  • 4 bacon slices, cut lengthwise in half, then crosswise into 1/2" pieces
  • 4 C fresh corn kernels (cut from about 6 large ears)
  • 1 large garlic clove, minced
  • 1 1/4 tsp coarse kosher salt
  • 3/4 tsp freshly ground black pepper
  • 1/2 C freshly grated Parmesan cheese plus additional for serving
  • 1/3 C pine nuts, toasted
  • 1/3 C EVOO
  • 8 oz. tagliatelle (*Note: I couldn't find any so fettuccine had to do the trick. Any thick-ribboned pasta is ideal.)
  • 3/4 C coarsely torn fresh basil leaves, divided
Directions:
  1. Cook bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain.
  2. Pour off all but 1 tbsp drippings from skillet. 
  3. Add corn, garlic, salt, and pepper to drippings in skillet.
  4. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes.
  5. Transfer 1 1/2 C corn kernels to small bowl and reserve.



  6. Scrape remaining corn mixture into processor. Add 1/2 C Parmesan and pine nuts. 
  7. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.



  8. Cook pasta in large pot of boiling salted water until just tender, but still firm to bite, stirring occasionally. 
  9. Drain, reserving 1 1/2 C pasta cooking liquid. Return pasta to pot. 
  10. Add corn pesto, reserved corn kernels, and 1/2 C basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desire consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
  11. Transfer pasta to large, shallow bowl. Sprinkle with remaining 1/4 C basil leaves and reserved bacon. 
  12. Serve pasta, passing additional grated Parmesan alongside. 

Et voila!

(I should add that this dish goes superbly with a glass of lightly chilled chardonnay -- mmmm!)


Fresh Corn on Foodista

6 comments:

  1. Ooh I like this! It looks so creamy. I am a fan of regular pasta but never make it since basil is expensive here, instead of getting a mount of basin you get a tiny packet and you end up paying just as much! Plus I am a huge fan of turkey bacon, even soy bacon so I would love this dish.

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  2. Very nice, at first I was thinking of just moving on, just because didn't like the corn factor, but all together sounds really good.

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  3. That looks so good :) I will definitely try it soon!

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  4. Really interesting!Its definitely worth a try!I saw your blog from the foodie blog roll and I like what you have here.if you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

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  5. Hey Kaylie! I passed the "Versatile Blogger Award" on to you, you can read about it here. :)

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  6. I made this a couple of weeks ago and loved it! So delicious!

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