Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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

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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