Fettuccine With Sweet Corn 'Pesto'

By Reen

Amanda Gold/Houston Chronicle

Ingredients

• 10 ounces fettuccine
• Kosher salt, to taste
• 3 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon minced garlic
• 3 cups fresh corn kernels (from about 4 ears)
• Ground black pepper, to taste
• ¹⁄3 cup toasted walnuts
• 1/2 cup grated Parmesan cheese + more for garnish
• 1 tablespoon freshly squeezed lemon juice + more to taste
• 1/4 cup + 2 tablespoons olive oil
• Torn basil leaves, for garnish

Preparation

Step 1

Instructions: Cook the fettuccine in a large pot of well-salted boiling water according to package directions, until al dente. Drain, saving ½ cup of the pasta water.

While the pasta is cooking, make the pesto. Place the bacon in a large frying pan set over medium heat and cook, stirring occasionally, until dark brown and crisp. Use a slotted spoon to transfer them to a paper towel to drain, leaving the bacon fat in the pan.

Add the garlic and corn, and cook, stirring, for 2-3 minutes, until the corn is slightly softened. Season to taste with salt and pepper; set aside to cool slightly.

Using a blender or food processor, puree the corn mixture with the walnuts, Parmesan cheese, lemon juice and olive oil until well-blended. Season to taste with salt and pepper, adding more lemon juice if desired. Mix the fettuccine with the corn mixture, thinning with pasta cooking water if needed so that the sauce coats the noodles well. Toss in the reserved bacon pieces, and garnish with plenty of torn basil and extra Parmesan cheese, if desired.

Per serving: 699 calories, 22g protein, 76g carbohydrates, 35g fat, 17mg cholesterol, 436mg sodium, 8g fiber