This pasta with corn pesto recipe from Epicurious seemed like a perfect choice. It’s a homemade pasta sauce recipe using fresh corn and basil . The recipe called for bacon, I didn’t have any so I omitted it. Don’t tell Tim!!! The original recipe used tagliatelle, I used penne. In an effort to eat more healthy, I used whole wheat pasta.
I think I liked this better than Tim did. He thought it had too much basil. Now that may have been because he ate the dish we photographed, so it had extra sprinkled on the top.
I also think the whole wheat pasta takes some getting used to and it may not have cooked quite long enough. I loved the sweet flavor of the fresh corn and the creamy consistency it adds to the sauce. If you didn’t know better you would think cream was used in the dish.
I am linking this to Foodie Friday . This is also my entry for this week's Presto Pasta Nights hosted by Siri of Siri's Corner.
One Year Ago...Rosemary Scones.
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Oh, I am so making this. The pesto is already made and we got through the heebie jeebies of eating whole wheat pasta a long time ago. I love the addition of the corn (which I also have fresh)
ReplyDeleteLOVE this recipe Julie!
I have made a corn and pasta recipe before that was really yummy. I like the addition of pesto..it sounds great.
ReplyDeleteYum that sounds good. I have yet to have an ear of corn from any garden and hope to fix that soon!
ReplyDeleteI love the idea of corn-basil pesto. I pureed corn the other night (with a little cream) and it was a great sauce for fish too.
ReplyDeleteI picked up my CSA box today, and there was corn and basil! This is the first corn pesto I've come across, and will definitely be giving it a try.
ReplyDeleteI saw this in Bon Appetit and really want to make it! Yours looks fantastic.
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