Wednesday, August 4, 2010
As I was reading this months issue of Bon Appetite I noticed a couple of recipes that were a little different and caught my interest. This one is one of them and a great way to use fresh corn. Usually pesto is made with basil but this version is made with fresh corn, pine nuts, garlic, Parmesan cheese and olive oil. It has the sweetness of the corn and the savory of the garlic and cheese with the creaminess something like a carbonara.
serves 6 as a first course serving
4 slices of bacon sliced in half and then cut crosswise in 1/2 inch pieces
4 C fresh corn kernels (cut from the cob)
1-2 large cloves garlic minced
11/4 tsp salt
3/4 tsp pepper
1/2 fresh grated Parmesan cheese plus extra for serving
1/3 C toasted pine nuts
1/3 C extra virgin olive oil
8 oz fettuccine
3/4 C torn basil divided
Cook bacon in a large skillet until crisp. Transfer the cooked bacon onto paper towels to drain, set aside. Pour off all but 1Tbsp drippings. Add corn and garlic, salt and pepper. Saute over medium heat until corn is cooked but not browned, about 4 minutes.
Transfer 11/2 C of the corn to a small bowl and set aside. Transfer the remaining corn into a food proccessor. Add 1/2 C Parmesan and pine nuts. With the machine running add the oil and blend until the pesto is almost smooth.
Set Pesto aside.
In a large pot cook the pasta until just tender but still al dente (firm to the bite). Reserve 11/2C pasta water, drain the pasta then return it to the pot; add the corn pasta, reserved corn kernels and 1/2C torn basil. Toss the pasta over medium heat adding the reserved pasta water by 1/4 cupfuls until the desired consistency is reached and pasta is heated through. Season with salt and pepper.
Transfer pasta to a large bowl, sprinkle with the remaining 1/4C basil and the bacon.
Serve with the remaining Parmesan cheese.
Try this pasta, it's easy and quick. The most work you'll need to do is to cut the kernels off the corn. In a pinch frozen corn can be used I'm sure and it would be just fine.
I think it tasted better the following day after all the flavors had blended. I just added a little more water to think out the sauce a little since it thickened up as it sat over night.