Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


  • 8 ounces tagliatelle or fettuccine
  • ¾ cup fresh basil leaves
  • 1 ¼ teaspoons coarse kosher salt
  • 1/3 cup extra-virgin olive oil
  • 4 slices bacon
  • 1/3 cup pine nuts
  • 1 clove garlic
  • + 3 more ingredients
    • 4 cups corn
    • ½ cup Parmesan cheese, freshly grated
    • ¾ teaspoon freshly ground black pepper

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...

View full recipe at Epicurious


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