Tagliatelle with Fresh Corn Pesto

Tagliatelle with Fresh Corn Pesto
Photo by Nigel Cox


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

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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