So we need to talk about something strange I tried over the weekend that sounds gross but tasted completely amazing.  


Pesto.  Specifically one made out of corn.  Yes, corn pesto.  I’ve always made herb pestos, be it basil or mint or other green things, but never one that turned out the color of regurgitated corn flakes. 


But with that said, it was really really good.  Like stellar good.  And so simple, it’s corn processed with fresh parmesan cheese (and I know I’ve ranted on my soapbox about the importance of fresh parmesan, so I’ll leave that one alone for now), olive oil, and pine nuts.  


Of course the trick here is that the corn is sauteed in a touch of left over bacon grease (that you cook as a topping) before you blend it into a pesto paste.  Which I’ll admit is normally a step I would omit but corn and bacon are like peanut butter and chocolate, they are flavors that do nothing but enhance each other and are meant to go together.  And in this case, it totally makes the pesto.  Corny, I know.  


Heh heh heh.  


You add basil and the chopped up bacon at the end of the dish, which adds the color you’re lacking in the pesto itself.  The flavor was rich and full, a must for corn lovers and I think not too corn-heavy for those that are on the fence post about it.  Then again, I fall into the first category so I may not be the best judge of that.  


But it’s one of those dishes you can make and impress the shit out of people with how “creative and resourceful” you are with relatively little effort, especially if you score some of that fancy looking dried pasta from an Italian Market or specialty section in your grocery store.  Or even better, see if the market sells fresh pasta sheets-  you can cut it into tagliatelle or pappardelle yourself and be uber impressive.  Can’t beat it.  


Aaaaand since the recipe was featured in the new Bon Appetit (who has been knocking it out of the park this summer), it’s available on Epicurious.com.  


If you’ve not been to Epicurious you must do so immediately, it’s a fantastic site.  Here you go, you’re welcome.  


http://www.epicurious.com/recipes/food/views/Tagliatelle-with-Fresh-Corn-Pesto-360209


Note:  If you’re looking for fresh pasta sheets they will be refrigerated or chilled, not out on the shelf.  Fresh pasta cooks much quicker than dried pasta and will require only a few minutes of boiling, so start checking for doneness at about the two minute mark and then every 30 seconds from there.  


Also important to note is that fresh pasta will not cook to an ‘al dente’ texture, pasta must be dried for that to happen.  When testing for doneness, you’ll want it to taste ‘plump’ for lack of a better word, and not gummy.  You’ll know it when you taste it.  I absolutely love the texture of fresh pasta and would only ever use that if it stored a little better.