TAGLIATELLE WITH FRESH CORN PESTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Tagliatelle with Fresh Corn Pesto image

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Provided by Ian Knauer

Categories     Pasta     Appetizer     Quick & Easy     High Fiber     Dinner     Parmesan     Pine Nut     Corn     Summer     Bon Appétit     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 first-course servings

Number Of Ingredients 10

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 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup 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
3/4 cup coarsely torn fresh basil leaves, divided

Steps:

  • Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until 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 processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is 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.
  • Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

RASHID YUNUS
[email protected]

This dish is a great way to show off your culinary skills. It's sure to impress your guests.


Soiod Hasan mahmud
[email protected]

I love that this recipe uses fresh corn. It really makes a difference in the flavor of the dish.


Christina Sanchez
[email protected]

This is one of my favorite pasta dishes. The combination of corn, basil, and Parmesan cheese is just irresistible.


Atiyar khan Atiyar khan
[email protected]

I'm always looking for new ways to use fresh corn, and this recipe is a keeper. It's so simple to make and the results are amazing.


Helen Anderson
[email protected]

This dish is perfect for a summer meal. It's light and refreshing, and the flavors are just perfect.


Touseef Zubair
[email protected]

I made this dish for a party and it was a huge success. Everyone loved it! I'll definitely be making it again.


MD fahim Akhtar reaza
[email protected]

This recipe is a great way to get kids to eat their vegetables. My kids loved the sweet corn and the pesto was a nice change from the usual tomato sauce.


Frank Jovine
[email protected]

I'm not a huge fan of basil, so I used a mix of parsley and cilantro in the pesto. It turned out great!


Mohsan Laghari
[email protected]

I love the pop of color that the corn kernels add to this dish. It's a visually appealing and delicious meal.


matthew bartlett
[email protected]

This dish is so easy to make and it's absolutely delicious. I've made it several times now and it's always a hit.


Md shipon Ahmed
[email protected]

I'm a vegetarian and I made this dish without the Parmesan cheese. It was still delicious! The corn and basil flavors really shone through.


Will Coffey
[email protected]

This recipe is a great way to use up leftover corn. I had some roasted corn from the night before and it worked perfectly in the pesto.


Myrah ROBSON
[email protected]

I added some grilled shrimp to this dish and it was amazing! The shrimp added an extra layer of flavor and made it a more complete meal.


Temwananji Nambeye
[email protected]

Followed the recipe exactly and it turned out beautifully. The pesto was so vibrant and flavorful. Will definitely be making this again for guests.


Rampukar Safi
[email protected]

This dish was a hit with my family! The kids loved the sweet corn and the adults appreciated the more complex flavors. A great recipe for a weeknight meal.


Ilmdin Khoso
[email protected]

I'm not usually a fan of corn, but this recipe changed my mind. The pesto was incredibly flavorful and the tagliatelle cooked to perfection. Will definitely be making this again!


Monirul Khan
[email protected]

This tagliatelle with fresh corn pesto was an absolute delight! The flavors of the corn, basil, and Parmesan cheese came together perfectly, creating a truly unique and delicious dish. Highly recommend!