Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox

Ingredients

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

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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