Friday, February 17, 2012

Pasta with Corn Pesto

I happened upon a recipe for fresh corn pesto a couple of weeks back and fixated on it until I had an opportunity to make it for myself. Fresh corn isn't happening in Baltimore in January, so I relied instead on the trusty bag of frozen kernels that is usually in our freezer. We did, however, have fresh basil growing on the windowsill - I bought a plant at the supermarket at Christmas and have managed to keep it alive all this time, without replanting it!

As is my wont, I tinkered with the recipe a bit. While the resulting yellow goo was pretty tasty, I'm betting it would be better with fresh corn.


Fettuccine with Corn Pesto

1 1/2 cups frozen corn kernels, thawed and drained well
1/3 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup roasted and unsalted almonds, pine nuts, or walnuts or a combination
1 small clove of garlic
3 tablespoons extra virgin olive oil
pinch dried red pepper flakes
salt and pepper to taste
1 lb fettuccine, cooked according to package directions
basil and Parmesan for garnish

Place first seven ingredients in the bowl of a food processor and pulse until it forms a slightly chunky paste. Season with salt and pepper to taste. Combine with cooked fettuccine. Serve garnished with basil and Parmesan.

Posted on Minxeats.com.