Corn pesto – who knew? What a fabulous idea.
Fettuccine with corn pesto (modified by me, including nondairy adaptations)
4 turkey bacon slices
4 cups frozen corn, thawed
1 clove garlic, minced
1 1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon red pepper flakes
1/2 cup grated soy parmesan cheese
1/3 cup pine nuts
1/3 cup olive oil, plus 1 tablespoon
8 ounces fettuccine
3/4 cup coarsely torn fresh basil leaves
Brown the bacon in your microwave – place the strips on a safe plate, cover with paper towel, and zap for two minutes at a time. Repeat, turning plate as needed, until bacon is crisp. This will usually take about 6 minutes total.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil, then add the corn, garlic, salt, black pepper, and red pepper flakes. Saute for about 4 minutes, until the corn is tender but not brown.
Transfer 1 1/2 cups of corn kernels to a small bowl and set aside. Scrape the remaining mixture into a food processor, then add the cheese and pin nuts. With the motor running, slowly add the olive oil, until the pesto is nearly smooth. Set aside.
Cook pasta in a large pot of salted water, til almost tender but still firm. Reserve 1 cup of the pasta water, then drain the rest. Return the pasta to the pot, and add the corn pesto, the reserved corn kernels, and 1/2 cup of the torn basil leaves. Toss over medium heat until warm, adding in some reserved pasta water until it reaches your desired consistency. season with additional salt or pepper if needed.
Serve pasta topped with basil leaves and crumbled bacon over the top. Makes 4 servings.