Yesterday I ventured to the Union Square Farmers Market to pick up a few ingredients for a recipe that I found in Bon Appetit magazine. Once again the myriad of tents filled to the brim with fresh fruits and vegetables had everything I was looking for…and more. Instead of buying an overpriced bunch of basil from whole foods that costs about 10 times more than it should, I picked up a basil plant for only four dollars. I also got several ears of sweet corn. Vegetables, flowers and more. Soon I was armed with several bags of goodies and went home to get cookin.
The recipe that I was about to try was Tagliatelle with fresh corn pesto and basil. I halfed Bon Appetit’s recipe and made a few changes as well. Below is the recipe I ended up using.
Fettucine with Fresh Corn Pesto and Basil
3 cups corn kernels (about 4 large ears)
1 large garlic clove, minced
salt and pepper to taste
1/3 cup freshly grated parmesan
1/4 cup pinenuts
8 ounces of fettuccine
3/4 cup freshly torn basil
1/4 cup basil infused olive oil + 1 tbs butter
1 tbs Hyde Park Seasoning
pinch of crushed red pepper flakes
In a large nonstick skillet heat basil olive oil and butter. Add in corn kernels and the garlic. Saute the corn and garlic for about 5 minutes. Transfer about a cup of the corn to a bowl on the side and place the rest into a food processor. Add the parmesan and pine nuts. With machine running, add olive oil through a feeding tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in a large pot of boiling salted water. Drain, reserving 1/2 cup of the coking liquid. Return pasta to the pot and add in pesto, reserved corn kernels and basil leaves. Season with salt, pepper, hyde park seasoning and red pepper flakes.
Serve with some extra basil and parmesan cheese.
Now you may be wondering, what is Hyde Park Seasoning? Hyde Park is probably the best seasoning on the planet. You can find it on:
Hyde Park is a blend of kosher salt, black Hawaiian sea salt, sugar, minced and granulated garlic, Hungarian sweet paprika, Tellicherry black pepper, mustard powder, grains of paradise, minced dehydrated shallots, crushed red chilies, green onion flakes and coriander. It is really perfect for seasoning everything. – And it worked WONDERS on this dish.
Anyway, this corn pesto is really remarkable. It’s sweet, salty and extremely creamy. I really can’t wait to make it again. The fresh basil adds a freshness and another layer of sweetness to the pesto. I think adding the pasta cooking water is a great way to loosen up the thick pesto while still giving the dish some nice starchy creaminess.
In the original recipe, there’s crumbled bacon to top the dish, and the bacon drippings are used to saute the corn and garlic. That would probably be delicious but since I didn’t have bacon, I used the butter and basil oil instead.
I wish I had more to saw about how delicious this was. But you’ll just to have to make it and see for yourself!