Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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