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 corn..to 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

preparation

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 thick..one you add the reserved pasta liquid..all will be well:)

Enjoy~  Bon Weekend~