PASTA WITH BACON AND CORN 'PESTO' RECIPE - (4.4/5)
Provided by á-49444
Number Of Ingredients 9
Steps:
- 1. In a large skillet, cook the bacon pieces over medium-low heat until chewy and beginning to crisp and the fat has rendered into the pan, about 10 minutes. Remove the bacon with a slotted spoon and drain on paper towels. 2. Add the corn and garlic to the skillet and toss to coat in the fat. Add a couple pinches of salt and pepper and cook until the corn is just tender, about 5 minutes. Reserve 3/4 cup of corn, then scrape the rest into a food processor. Add the pine nuts and Parmesan and pulse to combine. Add the olive oil with the machine running and blend until almost smooth. Add some water if necessary to smooth it. 3. In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining. 4. In the pasta cooking pot, combine the cooked pasta, corn pesto, reserved corn, most of the basil, and 3/4 of the bacon. Over low heat, toss to combine, adding some of the reserved pasta cooking water until the sauce comes together and coats all the noodles. Season to taste with salt and pepper. 5. Divide the pasta among bowls and top with remaining basil, bacon, and freshly grated Parmesan cheese, if desired. Serve immediately.
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.
ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON
Provided by Melissa Roberts
Categories Pasta Quick & Easy Dinner Basil Bacon Corn Zucchini Gourmet Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
- Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
- Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
- Top with crumbled bacon and a generous amount of freshly ground pepper.
CREAMY CORN PASTA WITH BASIL
There's no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contrasting bite. Be sure to add the lemon juice and fresh herbs at the end; the rich pasta really benefits from their bright, fresh flavors. And while this is best made at the height of corn season, it's still quite good even with out-of-season supermarket ears, or with frozen corn.
Provided by Melissa Clark
Categories pastas, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. Cook pasta until 1 minute shy of al dente, according to the package directions. Drain, reserving 1/2 cup of pasta water.
- Meanwhile, heat oil in large sauté pan over medium heat; add scallion whites and a pinch of salt and cook until soft, 3 minutes. Add 1/4 cup water and all but 1/4 cup corn; simmer until corn is heated through and almost tender, 3 to 5 minutes. Add 1/4 teaspoon salt and 1/4 teaspoon pepper, transfer to a blender, and purée mixture until smooth, adding a little extra water if needed to get a thick but pourable texture.
- Heat the same skillet over high heat. Add butter and let melt. Add reserved 1/4 cup corn and cook until tender, 1 to 2 minutes. (It's O.K. if the butter browns; that deepens the flavor.) Add the corn purée and cook for 30 seconds to heat and combine the flavors.
- Reduce heat to medium. Add pasta and half the reserved pasta cooking water, tossing to coat. Cook for 1 minute, then add a little more of the pasta cooking water if the mixture seems too thick. Stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with fresh lemon juice to taste. Transfer to warm pasta bowls and garnish with more scallions, herbs, a drizzle of olive oil and black pepper.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 8 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 498 milligrams, Sugar 8 grams, TransFat 0 grams
More about "pasta with bacon and corn pesto recipe 445"
BACON PESTO PASTA - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
3.6/5 (20)Total Time 25 minsServings 8Calories 491 per serving
- Place basil, parmesan, pecans and garlic in a food processor. Pulse while slowly adding in the olive oil. Taste, season with salt and pepper. Set aside.
- Cook pasta to your liking, add to a large bowl. Add in the pesto and bacon, toss to combine. Serve as is or with your favorite salad and bread, enjoy!
CORN PESTO PASTA | TASTY SEASONS
From tastyseasons.com
Reviews 2Category DinnerServings 4
ONE POT PESTO PASTA WITH BACON - FRESH OFF THE GRID
From freshoffthegrid.com
QUICK & EASY PASTA WITH CORN & BACON | FROM SCRATCH FAST
From fromscratchfast.com
CORN, BACON AND PARMESAN PASTA – SMITTEN KITCHEN
From smittenkitchen.com
SWEET CORN PESTO PASTA | SPOON FORK BACON
From spoonforkbacon.com
BEST BACON CORN PASTA - DELISH.COM
From delish.com
CREAMY BACON CORN PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (25)Total Time 25 minsCategory DinnerPublished Aug 7, 2020
HOW TO MAKE ONE POT BACON CORN PASTA (CREAMY) RECIPE - SALTED …
From saltedmint.com
BACON AND PESTO PASTA RECIPE - BBC FOOD
From bbc.co.uk
PESTO PASTA WITH MUSHROOMS AND BACON - NADIA LIM
From nadialim.com
PESTO PASTA WITH CORN AND MOZZARELLA - FRAMED COOKS
From framedcooks.com
10 BEST PASTA WITH BACON RECIPES | YUMMLY
From yummly.com
ONE-POT PASTA PRIMAVERA WITH BACON AND FETA - SOUTHERN LIVING
From southernliving.com
LOTTIE + DOOF » PASTA WITH FRESH CORN PESTO
From lottieanddoof.com
CORN PASTA SALAD WITH BACON AND CREAMY PESTO DRESSING
From juliasalbum.com
PASTA SALAD WITH CORN, BACON, AND RANCH DRESSING RECIPE - SIMPLY …
From simplyrecipes.com
PESTO PASTA & CORN WITH FRESH TOMATOES & PARMESAN CHEESE
From
PESTO CHICKEN, CORN, AND AVOCADO BACON PASTA SALAD.
From halfbakedharvest.com
You'll also love