The August issue of Bon Appetit is full of recipes that I can't wait to try. I've already blogged the blueberry cobbler, and I have a whole backlog of recipes to try before the seasons change and I lose access to my beloved tomatoes, zucchini, corn, and berries.
This pesto is pretty interesting. I don't know that I've ever made pesto from anything other than basil or roasted red peppers, but I really liked the corn variation. It tastes very fresh, with a little sweetness from the corn, and then the typical "pesto-y" flavors from the pine nuts, basil, garlic, and Parmesan. I made fresh pasta, which I really prefer if I'm serving it with a sauce that is as simple as this. When you only use a few ingredients and components, I truly think its important for them to all be of good quality. It will really take the dish to a whole new level.
This is also an incredibly quick dish, especially if you already have pasta on hand. Super easy, flavorful, and simple. Summer cooking at its finest.
One Year Ago: Tomato-Mozzarella Tart with Basil-Garlic Crust (you should really really make this ASAP!)
Pasta with Fresh Corn Pesto
adapted from Bon Appetit, August 2010
serves 4 as a main course
- 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 made fettuccine)
- 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)
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.