Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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

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


Best Wine Deals

See More Deals

Snooth Media Network