Something a Tad Corny

Thursday, September 2, 2010

Geez, that title itself is pretty darn corny.  But it’s all I’ve got, it’s almost 3pm on the day before Friday, I’m coming off some weird virus and I’m running on roughly two brain cells.  One of them needs to be used for the rest of the work I have to do today.  That leaves one loner for a blog title.IMG_0493

Summer is the season for corn and tomatoes.  Which means it’s the time of year to leave the canned stuff on the shelf.  Corn fresh off of the cob cannot be substituted for by its cousins in the canned and freezer departments. 

The warmest season of the year is also prime time for pesto-makin’.  But this won’t be your average pesto.  I think you’ll love this tweak on an old favorite.

 Fettuccine with Bacon and Corn Pesto

adapted from epicurious

IMG_04784 slices bacon, cut into 1” pieces

2 ears corn, kernels cut off (<—like so)

1 large garlic clove, minced

1 1/2 cup grape tomatoes, halved

1 1/4 tsp coarse salt

freshly ground pepper

1/2 cup shredded Parmesan cheese, plus more for serving

1/3 cup pine nuts, toasted (simply put in oven or toaster oven on lined baking sheet for 7-9 minutes on 350 degrees)

1/3 cup olive oil


3/4 cup basil leaves


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, tomatoes, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups IMG_0490 corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

~ Side note:  I’m giggling every few hours because I’m wearing this t-shirt.


High Plains Drifters said...

Corn pesto? Will have to try that. Made a frozen green pea pesto the other day. Never thought of leaving the green family, though. Cheers!

James Cole said...

I do something very similar, minus the bacon, but add basil chiffonad (sp?)

High Plains Drifters said...

Minus the bacon? Why would anyone ever leave out the bacon?