Fettuccine with Fresh Corn Pesto
|Fettuccine with Fresh Corn Pesto|| |
Author: Bon Appetit/Ian Knauer
- 4 bacon slices, cut lengthwise in half, then crosswise into ½-inch pieces
- 4 cups fresh corn kernels (cut from about 6 large ears)
- 1 large garlic clove, minced
- 1¼ teaspoons coarse kosher salt
- ¾ teaspoon freshly ground black pepper
- ½ cup freshly grated Parmesan cheese plus additional for serving
- ⅓ cup pine nuts, toasted
- ⅓ cup extra-virgin olive oil
- 8 ounces fettuccine
- ¾ cup coarsely torn fresh basil leaves, divided
- 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, 1¼ teaspoons coarse salt, and ¾ teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1½ cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add ½ 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 1½ cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and ½ cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by ¼ 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 ¼ cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
- Serves 2-4
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