Fettuccine with Fresh Corn Pesto | PCC Natural Markets

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Fettuccine with Fresh Corn Pesto

Yield: 6

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Fresh corn replaces classic basil for a creamy, rich pasta sauce.


  • 5 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces Add to list
  • 4 cups fresh corn kernels (from about 6 large ears) Add to list
  • 3 garlic cloves, minced Add to list
  • 1/2 small onion Add to list
  • 1 1/4 teaspoons sea salt Add to list
  • 1 teaspoon freshly ground black pepper Add to list
  • 1 cup freshly grated Parmesan cheese, plus additional for serving Add to list
  • 1/3 cup pine nuts, toasted (you may substitute toasted walnuts) Add to list
  • 1/3 cup extra virgin olive oil Add to list
  • 8 ounces fettuccine or other favorite pasta Add to list
  • 1 cup coarsely torn fresh basil leaves, divided Add to list

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


Cook bacon in a large skillet over medium heat until crisp and brown, stirring often. Use a slotted spoon to transfer to paper towels to drain. Pour off all but about 1 1/2 tablespoons drippings from skillet. Add corn, garlic, onions, salt and 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 a bowl and set aside. Transfer remaining corn mixture to a food processor. Add Parmesan and pine nuts. With machine running, add olive oil through the feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in a large pot of salted boiling water until al dente, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to the pot. Add corn pesto, reserved corn kernels and 3/4 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. Season pasta to taste with salt and pepper.

Transfer pasta to a large, shallow bowl. Sprinkle with remaining 1/4 cup basil leaves, bacon and more grated Parmesan. Serve immediately.

Source: Recipe adapted from "Bon Appétit"

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Nice use of corn

I made this dish as written and really loved it. It was creamy (with no cream), salty and a very satisfying vegetarian dish for a late summer dinner. My children were mixed...one thought is was good but not great and the other didn't really care for it but didn't refuse it either. Fresh halved cherry tomatoes would be a nice addition on top and would add a spot of color. Could easily be made vegan and still be great. Thanks for sharing PCC!

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