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!)