Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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

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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