Sunday, August 8, 2010

It is prime fresh local corn season here so I went searching for a few recipes that would take full advantage of 12 ears of corn I had bought. Paging through the August issue of Bon Appétit I came across a recipe for Tagliatelle with Fresh Corn Pesto and new that would take care of at least 6 of the ears and a zucchini and parmesan salad made with my new spiralizer.

Pasta with Fresh Corn Pesto

Ingredients

• 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces (Bacon from the 1/2 pig we bought this winter)
• 4 cups fresh corn kernels (cut from about 6 large ears)
• 1 large garlic clove, minced
• 1 1/4 teaspoons coarse salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra-virgin olive oil
• 8 ounces tagliatelle or fettuccine (Fresh pasta that we froze from our 4+ hour pasta making session)
• 3/4 cup coarsely torn fresh basil leaves, divided

Directions

• 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.

This pasta was so good, creamy from the corn pesto with the extra flavor from the bacon and basil sprinkled over the top. This could easily be made vegetarian by eliminating the bacon and subbing olive oil to cook the corn in for some added flavor and fat.

Zucchini Salad with Shaved Parmesan

Ingredients

• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 2 pounds medium zucchini,  trimmed
• 1/2 cup coarsely chopped fresh basil
• 1/4 cup pine nuts, toasted
• Small wedge of Parmesan cheese

Directions

• Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.

• Using vegetable peeler or spiralizer. Working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.

The salad was a great starter, cool and crisp with a nice acidity from the lemon juice. Night time I make this I would add a bit of toasted sesame oil for a little more depth.

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