Sunday, October 2, 2011
Sure, "fettuccine with corn pesto" is the name of this dish, but the menu-ized version is much more accurate and reflects how amazing it really is.
Fettuccine with Corn Pesto
From Bon Appetit August 2010
Makes 4 large servings
4 bacon slices, cut into 1/2 inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan, plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra virgin olive oil
1 pound fettuccine (preferably from the refrigerator section, not the dried kind)
3/4 cup chopped basil leaves, divided
Cook bacon in a large skillet over medium heat until crisp, stirring often. Remove bacon to a plate lined with paper towels to drain. Leave the bacon grease in the pan, and add in corn, garlic, salt, and pepper. Saute over medium high heat until corn is tender, about 8 minutes. Transfer 1 1/2 cups corn kernels to a bowl and reserve. Pour the rest of the corn mixture into a food processor and add in 1/2 cup grated Parmesan and pine nuts. With the machine running, add olive oil through the feed tube and blend until the pesto is almost smooth.
Meanwhile, cook pasta in a large pot until tender but still slightly firm. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the cooked pasta to the drained pot and add in the pesto mixture, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta over medium heat, adding in cooking water 1/2 cup at a time until it reaches desired consistency - for 2-3 minutes. Season pasta with salt and pepper and serve pasta topped with grated Parmesan, bacon pieces, and basil leaves.