Friday, May 20, 2005

Fettuccine with Fresh Corn Pesto

Fettuccine with Fresh Corn Pesto (Bon Appétit)

4 bacon slices, halved lengthwise, then crosswise into 1/2" pieces
4 cups corn kernels, thawed if frozen
2 garlic cloves, minced
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
2 ounces (1/2 cup) fresh grated Parmesan cheese, plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
12 ounces dry fettuccine pasta
3/4 cup torn fresh basil leaves, divided

In a large skillet, add bacon and place over medium heat - cook, stirring oven, until bacon is crisp and brown. Transfer bacon to a paper towel-lined plate with a slotted spoon to drain - pour of all but roughly 1 tablespoon of the drippings from the skillet.

Add corn, garlic, salt and pepper into the skillet - increase heat to medium-high and cook, stirring occasionally until corn is just tender, but not brown, about 3 to 4 minutes. Remove from the heat. Scoop 1 1/2 cups of the corn mixture into a small bowl - set aside. Scoop remaining corn mixture into a food processor or blender - add 1/2 cup Parmesan and pine nuts. Turn processor on, then gradually pour the olive oil through feed tube and blend until pesto is almost smooth.

In a large pot of boiling, salted water, add pasta and cook according to package directions. Reserve about 1 1/2 cups of the cooking water, then drain pasta. Place pasta back into the pot, then stir in corn pesto, reserved corn mixture and 1/2 cup basil. Place pot over medium heat and warm mixture through, stirring, adding enough of the reserved pasta cooking liquid to thin to desired consistency, about 2 to 3 minutes. Season to taste with additional salt and fresh ground black pepper, if needed.

Portion pasta onto plates, then sprinkle the tops of each with remaining torn basil leaves, reserved crispy bacon and a sprinkling of additional Parmesan

Makes about 6 servings.

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