Tagliatelle with Fresh Corn Pesto

Name: Tagliatelle with Fresh Corn Pesto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces; 177 milliliters coarsely torn fresh basil leaves, divided; 1 teaspoons freshly ground black pepper; 1 teaspoons coarse kosher salt; 946 milliliters fresh corn kernels (cut from about 6 large ears); 1 large garlic clove, minced; 79 milliliters extra-virgin olive oil; 118 milliliters freshly grated Parmesan cheese plus additional for serving; 79 milliliters pine nuts, toasted; 227 grams tagliatelle or fettuccine

Tagliatelle with Fresh Corn Pesto might be just the main course you are searching for. One serving contains 486 calories, 15g of protein, and 28g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese plus additional, tagliatelle, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 55 minutes.

Instructions

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Pour off all but 1 tablespoon drippings from skillet.

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Frying Pan

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.

Ingredients you will need

Coarse Salt

Garlic

Pepper

Corn

Equipment you will use

Frying Pan

Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor.

Ingredients you will need

Corn

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Bowl

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.

Ingredients you will need

Olive Oil

Pine Nuts

Parmesan

Pesto

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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Pasta

Water

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Pot

Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot.

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Pasta

Equipment you will use

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.

Ingredients you will need

Salt And Pepper