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Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox

Ingredients

  • 8 ounces tagliatelle or fettuccine
  • ½ cup Parmesan cheese, freshly grated
  • 1 clove garlic
  • 4 cups corn
  • ¾ cup fresh basil leaves
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pine nuts
  • + 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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