Tagliatelle With Fresh Corn Pesto Recipes

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TAGLIATELLE WITH CORN AND CHERRY TOMATOES



Tagliatelle with Corn and Cherry Tomatoes image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 cloves garlic, smashed
Pinch crushed red pepper
1 pint grape tomatoes, cut in half
1 1/2 cups chicken or vegetable stock
Kosher salt
2 ears corn, kernels cut off the cob
1/2 pound fresh tagliatelle
1/2 cup grated parmigiana
6 basil leaves, chiffonade

Steps:

  • Bring a large pot of well-salted water to a boil.
  • Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
  • While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
  • Buonissimo!!
  • Why We Love: Corn

TAGLIATELLE WITH FRESH CORN PESTO



Tagliatelle with Fresh Corn Pesto image

Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.

Provided by Ian Knauer

Categories     Pasta     Appetizer     Quick & Easy     High Fiber     Dinner     Parmesan     Pine Nut     Corn     Summer     Bon Appétit     Peanut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 6 first-course servings

Number Of Ingredients 10

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

Steps:

  • 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.

SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO



Sunflower-Basil Pesto Tagliatelle for Two image

Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.

Provided by Jonathan Charbz

Categories     Pesto Pasta

Time 40m

Yield 2

Number Of Ingredients 16

1 cup packed fresh basil
½ cup fresh parsley
½ cup extra-virgin olive oil
¼ cup raw sunflower seeds
2 tablespoons grated Pecorino Romano cheese
1 large lemon, juiced
2 cloves garlic, crushed
⅓ teaspoon sea salt
8 ounces tagliatelle pasta
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
¾ teaspoon red pepper flakes
½ medium yellow onion, diced
sea salt and cracked black pepper to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste
1 tablespoon lemon juice

Steps:

  • Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
  • While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
  • Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
  • Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.

Nutrition Facts : Calories 1206.6 calories, Carbohydrate 99.7 g, Cholesterol 23.2 mg, Fat 81.3 g, Fiber 9.8 g, Protein 28.5 g, SaturatedFat 14.1 g, Sodium 582.2 mg, Sugar 6.1 g

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  • 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.
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