Tagliatelle with Fresh Corn Pesto

As a pesto lover I was intrigued by the idea of corn pesto, especially now that corn is starting to come fully into season. I didn't have enough pine nuts so I subbed in dry roasted hazelnuts which brought it onto a different platform (but I love hazelnuts so that's ok!) Recipe says it is for 1/2 lb of pasta so I doubled it and wow, massive amount of pesto folks! I think the 6 ears (or 12 in my case) is waaaaayyyy too much so perhaps next time I'll do as others have mentioned and measure 4 cups instead. I also agree, while yummy, it needed more of a kick. Fortunately I now have enough corn pesto left over to play with so it will get a whole lot more garlic, cheese and some hot spices on the next batch around!

• cpmljs1

• Upstate NY

• 7/24/2018

Yes, it's sweet, as corn is sweet. But it's so good. Easy. Unctuous. Could use a bit of something acidic to counter the sweet. And maybe some red pepper flakes or cayenne.

• oliveoil62

• Olympia, WA

• 7/23/2017

This is really good! Surprising ingredients but it turned out great. I used about 1 lb of cheese & ricotta agnolotti and 6 oz of pancetta. Also, I sauteed 2 shallots and 1/2 large red pepper and added that with the reserved corn. I will make this again.

• Brom1

• Oakville ON

• 7/15/2014

I made this for a dinner party last summer and it was a huge hit! Friends still ask about it.

• jsimons02

• Salt Lake City, UT

• 5/20/2014

Unique and delicious, although I did make several adjustments. Upped the bacon to 6 slices, garlic to 2 - 3 cloves, parmesan to 1 cup, nuts to 1/2 cup. Added in one small chopped onion (added in with garlic) and 1 1/2 - 2 c. halved cherry tomatoes (added in after corn is taken out). Subbed walnuts for pine nuts and chicken broth for olive oil. Also, added all the basil and bacon in with everything. Definitely making again.

• cmmuckle

• vancouver, bc

• 2/21/2012

Lovely dish, a fav of my husbands. Added more pepper flakes to kick it up a notch, as well as more garlic and pine nuts. Made a double batch to try on pizza crust. Anyone tried that yet? Found this recipe on the following website first: lottieanddoof.com Definitely a pesto to use with a thicker pasta - made the mistake of using linguine once. Ick.

• debramigs

• 9/9/2011

This didn't wow or amaze - it didn't offend, either, but there's just not enough flavor here to warrant a repeat. Make sure your corn is uber fresh and flavorful, as it is the primary taste. Highly recommend adding spice too, like a healthy pinch of crushed red pepper. And toast the pine nuts well too - pine nuts have such a luscious, delicate flavor that they often get lost in a dish like this - sadly the case, as the parmesan , basil, garlic and corn took over completely.

• plantshaman

• 9/7/2011

This was really good! The bacon is completely unnecessary though and the recipe made more than enough sauce for 1 lb. of fresh pasta. Topped with a chopped tomato for some color and it was superb.

• foodiefiend

• 9/7/2011

Interesting - but the corn pesto ends up a lot like creamed corn which isn't my ideal pasta sauce. I probably won't make this again - time intensive, gets a lot of dishes dirty and the payoff wasn't that great.

• cbfrye

• Chicago

• 8/15/2011

Awesome way to eat decadent pasta without all the cream and butter. I think I snuck some extra bacon and garlic in, but otherwise made as written. Loved it! Made a full batch, and had lunch-box leftovers for a week.

• clmunich

• Long Beach, CA

• 7/6/2011

This sauce is fantastic! It's almost like a cream sauce. I generally follow the recipe but add an extra clove of garlic, a small onion and a pinch of chili flakes. I cook the onion and garlic in the bacon fat and then add the corn. I also like to toss in other veggies, in particular cherry tomatoes and asparagus. When I pull the corn out to puree it, I simply add a little reserved bacon fat to the pan and saute them until the tomatoes are starting to burst. Usually I cut the sauce with broth instead of olive oil. It's not as creamy in the end but helps make up for all of that bacon fat and parmesan.

• morganalta

• Portland, OR

• 7/2/2011

I made this today with leftover grilled corn on the cob. I processed the corn with a little olive oil, parmesan cheese, a handful of basil and sunflower seeds (my daughter is allergic to nuts and I have found the sunflower seeds work beautifully instead - just watch out for salt). I served with whole wheat shells and added some sun dried tomatoes and sauted zuchinni rounds. Loved it!

• Anonymous

• Texas

• 6/20/2011

Made this tonight for dinner and WOW!! It is so good. Had to use frozen corn but it didn't seem to affect the taste. I served it with pork chops and asparagus. I think it would be great with grilled chicken. Will add this to the menu often.

• Anonymous

• Gig Harbor, WA

• 2/8/2011

So incredibly good, especially when corn is in season. It does make a little too much sauce, so if you don't want to waste you could adjust.

• Anonymous

• CA

• 11/26/2010

Deliciously different, everyone who tries this absolutely loves it. I substitute toasted walnuts for the pine nuts usually (just because I always seem to have walnuts in my pantry, but other than that I follow the recipe to the letter. Dreamy good. The only negative comment I can share - I never seem to have left overs! : )

• Michele_in_Ottawa

• 11/1/2010