Fettuccine with Fresh Corn Pesto & Bacon
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Keywords
- fettuccine
- corn
- corn pesto
- bacon
- bacon bits
- basil
- parmesan cheese
- summer recipes
- gourmet magazine
- ian knauer
- the farm
- patricia wells
- the provence cookbook
- entrées
- main dishes
- meat
- pesto
- side dishes
- recipes
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Cooking tools:
- Food processor
- Skillet
- Chef's knife
- Cutting board
- Pot
- Grater
- Microplane
- Tongs
- Wooden spoon
- Measuring cup
- Measuring spoon
- Serving bowl
- Stove
Ingredients
- 4 slices thick-cut bacon, cut into 1/4 inch lardons
- 4 cups fresh corn kernels (cut from 5 large or 6-8 smaller ears)
- 1 medium onion or 2 shallots, diced
- 2 garlic cloves, minced
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese plus additional for serving
- 1/3 cup walnuts or pine nuts, toasted
- 1/3 cup extra virgin olive oil
- 1 pound fettuccine or tagliatelle
- 1 1/4 cups coarsely torn, fresh basil leaves
- Zest of 1 lemon, optional
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