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Tagliatelle with Fresh Corn Pesto

Updated: April 19, 2011 5:17AM

A genius way to use up abundant fresh corn in the summer. Plus, it’s just so pretty.


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

1/2 cup freshly grated Parmesan cheese, plus additional for serving

1/3 cup walnuts, toasted

1/3 cup extra virgin olive oil

8 ounces tagliatelle or fettuccine

3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet or Dutch oven over medium heat until crisp and brown, stirring often. Transfer to paper towels to drain.

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.

Heather Wetzel

(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

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