Fettuccine with Fresh Corn Pesto
Yield: 6 first-course servings
Fresh corn replaces classic basil for a creamy, rich pasta sauce.
- 5 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces Add to list
- 4 cups fresh corn kernels (from about 6 large ears) Add to list
- 3 medium garlic cloves, minced Add to list
- 1/2 small onion Add to list
- 1 1/4 teaspoons sea salt Add to list
- 1 teaspoon freshly ground black pepper Add to list
- 1 cup freshly grated Parmesan cheese, plus additional for serving Add to list
- 1/3 cup pine nuts, toasted (you may substitute toasted walnuts) Add to list
- 1/3 cup extra virgin olive oil Add to list
- 8 ounces fettuccine or other favorite pasta Add to list
- 1 cup coarsely torn fresh basil leaves, divided Add to list
Cook bacon in a large skillet over medium heat until crisp and brown, stirring often. Use a slotted spoon to transfer to paper towels to drain. Pour off all but about 1 1/2 tablespoons drippings from skillet. Add corn, garlic, onion, salt and 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 a bowl and set aside. Transfer remaining corn mixture to a food processor. Add 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 a large pot of salted boiling water until al dente, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 3/4 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. Season pasta to taste with salt and pepper.
Transfer pasta to a large, shallow bowl. Sprinkle with remaining 1/4 cup basil leaves, bacon and more grated Parmesan. Serve immediately.
Source: PCC Sound Consumer, September 2011