TAGLIATELLE WITH FRESH CORN PESTO
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
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.
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Amina abrar Amina
[email protected]This dish is perfect for a summer meal. The corn pesto is light and refreshing, and the tagliatelle is cooked al dente.
Chacho Bou Issa
[email protected]The pesto was a bit grainy, but the overall flavor of the dish was good.
Bishal Nepali
[email protected]This recipe is a great way to use up leftover corn. I also added some chopped sun-dried tomatoes for extra flavor.
Wah Jawn wah
[email protected]I'm not a huge fan of pesto, but this recipe was surprisingly good. The corn adds a nice sweetness to the dish.
Salome Kakacia
[email protected]This dish is so easy to make and so flavorful. I love the combination of corn and pesto.
Mankala Ghimire
[email protected]I followed the recipe exactly and it turned out perfectly. The corn pesto is amazing!
Dimbo Chimaobi
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Malifu Litsibane
[email protected]The pesto was a bit too sweet for my taste, but the tagliatelle was cooked perfectly.
A2 Music Library
[email protected]Delicious and easy to make! I used store-bought pesto and it still turned out great.
Khawer Khan
[email protected]This dish is a great way to use up fresh corn. The pesto is super easy to make and the tagliatelle cooks quickly. I also added a bit of grilled chicken for extra protein.
Valerie Ify
[email protected]I'm not usually a fan of corn, but this recipe changed my mind. The pesto is so creamy and flavorful, and the tagliatelle is the perfect pasta to pair it with. Highly recommend!
Kaleb Borden
[email protected]Made this for dinner last night and it was a hit with the whole family! The pesto was so easy to make and the tagliatelle cooked perfectly. Will definitely be making this again.
Anas afridi
[email protected]This tagliatelle with fresh corn pesto recipe is an absolute winner! The corn pesto is incredibly flavorful and pairs perfectly with the tender tagliatelle. I added a bit of extra Parmesan cheese on top for an extra cheesy goodness.