Fresh Corn Pestare Pasta & Seared Grape Tomatoes

1
Lynn Beamer

By
@selkirk

In Italian, “pestare” means to grind or to pound. In this recipe fresh corn is ground in the food processor to create the base of a creamy pasta sauce topped with sweetly seared tomatoes, crispy bacon, fresh herbs and toasted pine nuts.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6 May serve as first course or main dish.
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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4 c
4-cups fresh corn kernels (about 6 large ears)
8 slice
thick cut applewood bacon, diced
1 1/2 c
grape tomatoes, sliced into halves
1 1/2 tsp
kosher salt (divided)
1 Tbsp
minced garlic
1/2 tsp
freshly ground black pepper
1 pinch
cayenne pepper
1/2 c
freshly grated parmesan cheese, plus extra for serving
1/2 c
toasted pine nuts, divided
3/4 c
heavy cream
8 oz
tagliatelle (fresh if possible)
1/2 c
fresh basil leaves, coarsely chopped (divided)
1/4 c
flat leaf parsley, coarsley chopped

How to Make Fresh Corn Pestare Pasta & Seared Grape Tomatoes

Step-by-Step

  • 1Microwave 3 ears of corn in husks on HIGH for 3 minutes.  Remove and repeat with the other 3 ears of corn.  Let cool, remove husks and silk and slice off kernels into a large bowl.
  • 2In large heavy skillet, over medium heat, cook bacon until golden brown.  Using a slotted spoon transfer bacon to paper towel to drain.  Pour off all but 1 tablespoon of bacon drippings reserving one extra tablespoon for later use.
  • 3Add tomatoes and 1/2-teaspoon salt to skillet; cook over medium heat until tomatoes are lightly browned and caramelized. Using slotted spoon transfer tomatoes to heatproof bowl. 
  • 4Add reserved 1 tablespoon of bacon drippings to pan. Add corn, garlic, remaining salt and pepper and cayenne pepper; cook, stirring for 2 minutes or until garlic is fragrant.  Reserve 1 1/2 cups of corn mixture in small bowl and set aside.
  • 5Pour the remaining corn mixture into a food processor or blender. Add Parmesan cheese, 1/4-cup pine nuts and cream; process until pestare is smooth and creamy.
  • 6Meanwhile, cook pasta in a large pot of salted boiling water, stirring occasionally until pasta is tender but firm (fresh pasta will take about 1-2 minutes).  Drain pasta, reserving 2 cups of pasta water. 
  • 7Return pasta to pot and add fresh corn pestare, reserved corn kernels,1/4-cup basil leaves and parsley.  Toss gently adding just enough of reserved pasta water to reach desired sauce consistency. Adjust seasonings to taste with salt, pepper and cayenne.
  • 8Divide pasta among serving bowls. Top with seared tomatoes, crispy bacon, remaining pine nuts.  Garnish with remaining basil. Pass additional grated Parmesan as desired.

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About Fresh Corn Pestare Pasta & Seared Grape Tomatoes

Course/Dish: Pasta, Other Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy




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