Tagliatelle With Fresh Corn Pesto
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Garlic (clove, minced)1.25 tsps
Coarse Kosher Salt1 cup
Pine Nut (toasted)1 cup
Extra-Virgin Olive Oil230 g
TagliatelleDirections:
1
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often
2
Using slotted spoon, transfer to paper towels to drain
3
Pour off all but 1 tablespoon drippings from skillet
4
Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet
5
Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes
6
Transfer 1 1/2 cups corn kernels to small bowl and reserve
7
Scrape remaining corn mixture into processor
8
Add 1/2 cup Parmesan and pine nuts
9
With machine running, add olive oil through feed tube and blend until pesto is almost smooth
10
Set pesto aside
11
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
12
Drain, reserving 1 1/2 cups pasta cooking liquid
13
Return pasta to pot
14
Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves
15
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
16
Season pasta to taste with salt and pepper
17
Transfer pasta to large shallow bowl
18
Sprinkle with remaining 1/4 cup basil leaves and reserved bacon
19
Serve pasta, passing additional grated Parmesan alongside
20
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often
21
Using slotted spoon, transfer to paper towels to drain
22
Pour off all but 1 tablespoon drippings from skillet
23
Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet
24
Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes
25
Transfer 1 1/2 cups corn kernels to small bowl and reserve
26
Scrape remaining corn mixture into processor
27
Add 1/2 cup Parmesan and pine nuts
28
With machine running, add olive oil through feed tube and blend until pesto is almost smooth
29
Set pesto aside
30
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
31
Drain, reserving 1 1/2 cups pasta cooking liquid
32
Return pasta to pot
33
Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves
34
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
35
Season pasta to taste with salt and pepper
36
Transfer pasta to large shallow bowl
37
Sprinkle with remaining 1/4 cup basil leaves and reserved bacon
38
Serve pasta, passing additional grated Parmesan alongside