Friday, August 13, 2010

Fettucine with Corn Pesto - serves 4 with extra pesto

I decided to go out on a whim and create a pesto that is different from the norm.  Pesto can be made with a variety of ingredients that don't include basil and pine nuts.  I've mentioned this before on previous blogs however who would have thought of corn?  Corn season is on the verge of being over and believe me when I tell you, you can't get anything better than sweet summer corn.  It's so good here in Texas during the summer months that you don't have to put a thing on it, it's so sweet. 
I mentioned to my husband that I was going to venture and try this out and he looked at me like I had flown the coup.  Worse case scenario, I would have lost about $8 had the meal gone south so he had nothing to lose, nor did I.
When I prepared the pesto and made my way upstairs with a spoonful of the golden goodness, he closed his eyes expecting, to what I assume, to spitting it out.  After taking his sample, his eyes popped open in amazement and admitted it was the most wonderful thing he had ever eaten.  He then proceeded to sneak behind my back as I was outside clipping basil to eat right out of the food processor to eat more.
So, before you doubt the wonder of this delightful dish, go spend your $8 and see for yourself.


6 ears of fresh corn, hulled and kernels removed from the cob
3 cloves garlic, minced
3 tbs olive oil, plus more for pesto
3/4 cup grated Parmesan
3/4 cup walnuts
Kosher salt and fresh ground pepper to taste
Handful of fresh basil leaves, chopped
1 pd fettuccine cooked to package instructions

Heat a large skillet with 3 tablespoons olive oil.  Add minced garlic and saute 30 seconds.  Add kernels and saute an additional 10 minutes, stirring occasionally.  Remove from heat.

Meanwhile, prepare food processor.  Add, corn, cheese and walnuts.  Pulse mixture about 4 times. Add olive oil and continue pulsing until mixture becomes course.

Prepare pasta.  Drain in colander and replace back in pot.  Add spoonfuls of pesto and basil to pasta tossing to incorporate.  Serve in bowls and enjoy!

*Tip for removing kernels from cob: place cob on a baking sheet while cutting and your kernels won't fly all over your kitchen.

1 comment:

  1. Loving the vegetarian options lately! Keep up the good work!