Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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

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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