Saturday, August 4, 2012

Corn Season~

Our friends introduced us to a delicious little dish~
She asked me over the phone if I thought I would like a corn pesto pasta dish..Having never tried one..I said I bet I would..Because when they make something I always like it.

I was right..both Jacques and I enjoyed this dish very much and enough to make it again.
My dish was not as refined as theirs as I had no pancetta on hand so I used bacon..and I had no tagliatelle so I used linguini.
It's got that sweet salty kick of a meal I like so very much~
Corn is plentiful about now..My friend Linda mentioned to and sent me the video of how to cook corn in the microwave..for just2 make this recipe..I microwaved them together for 6 minutes.
It worked:)

The recipe for the  Tagliatelle with Fresh Corn Pasta follows..courtesy of our friends and Epicurious~
4 bacon slices, cut lengthwise in half, then crosswise 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 coarse kosher salt
·                                  3/4 teaspoon freshly ground black pepper
·                                  1/2 cup freshly grated Parmesan cheese plus additional for serving
·                                  1/3 cup pine nuts, toasted
·                                  1/3 cup extra-virgin olive oil
·                                  8 ounces tagliatelle or fettuccine
·                                  3/4 cup coarsely torn fresh basil leaves, divided


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. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups 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.

My notes..You will find that the corn pesto is very you add the reserved pasta liquid..all will be well:)

Enjoy~  Bon Weekend~


  1. MMMMMM! Who wouldn't like that?

    Love your flower photos!

  2. I'm just finished shucking some corn for our dinner. It's so plentiful and delicious right now. I'm happy to have this tasty sounding and looking recipe to add to our corn menu!!


  3. Oh my goodness, this recipe says DELICIOUS all the way. YUM!

  4. Oh yes, this would hit the spot...we have been getting corn in the veggie box for the last few weeks. It is so sweet. I can hardly wait to make this dish. Thank you!

  5. I hope you like it those that will try it..don't one point you will think it is glue:) I emailed my friend and said did yours look like glue at one point? And she said yes then when we added the liquid it was fine..
    And so it was.:)

    It's even beautiful served..they had an extra bowl of crispy pancetta on the side for us to regarnish our dish..Perfect!

  6. Hi Monique,
    You have been busy posting, and I have caught up!
    This looks very good!
    Milk can looks wonderful in its new dress!
    Sand dollar cookies, must try!
    Hope you are enjoying your summer!
    We are loving having the kids out every weekend and seeing Eamon change from week to week.

  7. Looks like one we should try. Two ears of fresh corn are in the refrigerator. Thanks ~ sarah

  8. Your sunflower with the web is beautiful..only you can capture that shot!

    Your pasta is as beautiful and tasty looking as the night we had it here!

  9. What a beautiful plate of pasta Monique. Another great way to eat fresh corn.

    I've been microwaving corn also. Happy weekend to you both.

  10. Oh so yum, must try! I have visitors AND corn this weekend, guess what I am serving tomorrow. I will lwt you know how it goes.
    Thanks as always!!!

  11. What a unique and delicious-sounding pesto! I'm pretty sure this would be a hit here ;)

    I just hope our Wisconsin corn crop isn't a total loss with the long drought.

  12. Monique, one thing that I really miss over here is GOOD corn! It's pretty much non-existant. When the tinned corn tastes better than the fresh . . . you know something is wrong! This pasta dish looks fabulously tasty. I shall have to figure out a way around this! Thanks for posting and have a fab Sunday! Love and hugs! xxoo

  13. what a great looking plate and such a different pesto...sounds really delicious. and those bright and gay Rudbeckias...footrpint of summer! I have only yellow/orange in my potager, the rest of the garden is white, but I love the yellows more and more..a lovely post!

  14. Oh I fancy that...our local corn is surprising good this year.

  15. Corn, bacon and pasta all in one dish. How could it not be great.