Sunday, October 3, 2010

Pasta with Fresh Corn Pesto

Gluten-Free notes at the bottom of this post.Sept 2010 023 I have to say that Pink Parsley has had some fabulous posts lately.  So many of my bookmarked favorites are from her blog!  Thanks for the inspiration Pink Parsley!

I’m sad to say that my cousin can’t partake in this dish due to the pine nuts, but, as long as you can eat everything in this recipe, you totally should!  I and the sous chef both agree that this dish is great and even more fabulous as leftovers. 

On a side note, however, I busted my Magic Bullet in the process of making this dish :(  I’m on the hunt for a repair part.  Sad day!

Source: Pink Parsley adapted from Bon Appetit


4 bacon slices, preferably applewood-smoked
4 cups fresh corn kernels, cut from 4-6 ears
2 large garlic cloves, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan, plus more for serving
1/3 cup pine nuts, toasted
1/3 cup extra virgin olive oil
8 ounces fresh pasta (I used gluten-free pasta)
3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, and chives)


Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces.  Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain.  Pour off all but 1 Tablespoon of the fat.

Add the corn, garlic, salt and pepper to the skillet, and saute until the corn is just tender, but not brown, 3-5 minutes.  Transfer 1 1/2 cups of the corn to a small bowl and reserve.  Transfer the rest to a food processor, and add the pine nuts and 1/2 cup of Parmesan.  With the machine running, slowly stream the oil through the feed tube and blend until pesto is almost smooth.  Set aside.

Cook pasta in a large pot of boiling, salted water until just tender, but still firm to the bite (not quite as done as you would want it).  Reserve 1 1/2 cups of the pasta water and drain the pasta.  Return pasta to the pot and add the pesto, reserved corn kernels, and 1/2 cup fresh herbs. 

Toss well and add pasta water 1/4 cup at a time until the desired consistency is reached.  Cook an additional 2-3 minutes, or until pasta is cooked through.  Season with additional salt and pepper if needed.

Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon. Sept 2010 020
Make it Gluten-Free!
-Make sure to use Gluten-Free pasta.

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