TAGLIATELLE WITH FRESH CORN PESTO
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
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.
TAGLIATELLE WITH CORN AND CHERRY TOMATOES
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 CORN AND CHERRY TOMATOES
"Combining corn and tomatoes with pasta isn't really something they'd do in Italy, but this dish is definitely Italian in spirit," says Anne.
Provided by Anne Burrell
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil.
- Coat a large sauté pan with olive oil and add the garlic and 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 tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes.
- 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 using tongs and add it to the sauté pan with the tomatoes and corn. Add about 1/2 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 parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately.
TAGLIATELLE WITH HAZELNUT PESTO
Make and share this Tagliatelle With Hazelnut Pesto recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the garlic, basil, hazelnuts and cheese in a food processor and process to a thick paste.
- Cook the pasta in plenty of boiling salted water until just tender. Drain well.
- Spoon the sauce into the hot pasta, tossing until melted. Serve hot.
Nutrition Facts : Calories 311.1, Fat 6.2, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 54.2, Fiber 3.5, Sugar 1.7, Protein 10.8
SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO
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
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
TAGLIATELLE WITH PRAWNS AND PISTACCHIO PESTO
Heavenly strands of tagliatelle pasta covered in fresh pistacchio pesto, mixed with prawns and finished with a lemony glazed zest. Get your mouth around this combination of nutty textures and seafood.
Provided by vincenzosplate
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- METHOD:.
- 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
- pistachio.
- 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
- 3. Boil 5L of water in a large pot.
- 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
- 5. Cook garlic until it begins to golden then add the prawns.
- 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
- 7. Keep this simmering until the prawns turn a much stronger shade of orange.
- 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
- 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
- prawns.
- 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
- 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
- HOW TO SERVE:.
- 1. Once the pasta is smothered in the pesto, it is ready to serve!
- 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
- 3. Then, if you have some fennel leaves, add them to the top for added presentation.
Nutrition Facts : Calories 787.6, Fat 30.7, SaturatedFat 4.8, Cholesterol 199.5, Sodium 527.6, Carbohydrate 96.4, Fiber 6.6, Sugar 4.2, Protein 32.8
TAGLIATELLE WITH PISTACHIO PESTO, STRING BEANS, AND CHERRY TOMATOES
This pasta dish pairs creamy with crunchy, tart with sweet. Summer string beans also offer a little crunch to balance the juiciness of the tomatoes. I especially like using orange Sunbursts from my garden.
Yield Serves 4
Number Of Ingredients 20
Steps:
- If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the tagliatelle cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
- Preheat the oven to 200°F.
- Arrange half of the tomatoes, cut sides up, on a small rimmed baking sheet. Season with salt, drizzle oil all over, and scatter the garlic and basil over the top. Bake until the tomato skins wrinkle a little, about 30 minutes. Discard the garlic and basil.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice and water. Cook the beans in the boiling water until crisp-tender, about 5 minutes. Use a slotted spoon to transfer to the ice water.
- Add the tagliatelle to the boiling water and cook until al dente, about 3 minutes.
- Meanwhile, coat a large skillet with olive oil and set over medium-low heat. Add the remaining fresh tomatoes, season with salt, and cook, tossing occasionally, until just warm. Remove from the heat and stir in the pesto and 2 tablespoons of the pasta cooking water.
- Drain the pasta and beans and add to the skillet, along with the baked tomatoes. Toss gently to mix and then transfer to serving bowls. Tear basil over each serving. Grate the cheese directly over the pasta. Grind pepper over the cheese. Serve immediately.
- Bring a small saucepan of water to a boil. Fill a medium bowl with ice and water. Add the basil leaves to the boiling water, cook for 30 seconds, then drain and transfer to the ice water. When cool, drain well, then squeeze between sheets of paper towels until completely dry.
- Put the basil in the blender along with the garlic, chile, lemon zest, oil, and salt. Puree until smooth. Add the pistachios and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese.
More about "tagliatelle with fresh corn pesto food"
TAGLIATELLE WITH FRESH CORN PESTO RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (10)Total Time 55 mins
- 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.
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