Updated: April 19, 2011 5:17AM
A genius way to use up abundant fresh corn in the summer. Plus, it’s just so pretty.
MAKES 4 SERVINGS
4 bacon slices, cut into small pieces 4 cups corn kernels, cut from about 6 large ears 2 large garlic cloves, minced Salt and pepper 8 ounces tagliatelle or fettuccine
4 cups corn kernels, cut from about 6 large ears
2 large garlic cloves, minced
Salt and pepper
8 ounces tagliatelle or fettuccine
Pour off all but 1 tablespoon drippings from skillet (save drippings for another time — don’t waste that bacon fat!). Add corn, garlic and a pinch of salt and pepper to drippings in skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes.
Transfer 11/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into food processor. Add 1/2 cup Parmesan and walnuts. 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 water until just tender but still firm to bite, stirring occasionally (about 4 minutes). Drain, reserving 11/2 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.
(adapted from Bon Appetit)
Ran Sept. 8
Nutrition facts per serving: 666 calories, 33 g fat, 6 g saturated fat, 18 mg cholesterol, 79 g carbohydrates, 21 g protein, 420 mg sodium, 6 g fiber