Who knew pesto could be made with something other than basil? Well, Yes, it can! Corn Pesto is made similarly to regular pesto, but instead of using basil and pine nuts; fresh corn, garlic, parmesan cheese, and olive oil are processed together in a food processor or blender until they form a pesto-like sauce. You can use the corn pesto on pasta or with your favorite roasted veggies for a new taste sensation!

Can I Use Frozen Corn in this Recipe?

Yes, you can. Just thaw it first.

How To Store Pasta With Corn Pesto

Store leftovers in the fridge, in an air-tight container for up to 3 days.

Is This Recipe Vegan?

As is it is not vegan, but you can leave out the chicken and bacon and use a plant-based parmesan for a delicious vegan meal.

Fettuccine w/ Bacon, Chicken and Fresh Corn Pesto

Description

Have an abundance of fresh corn? All you need to do is add bacon, pasta & a few more ingredients to make this amazing Fettuccine with Fresh Corn Pesto!

Ingredients

Scale

12 oz dry fettuccine
6 slices bacon, cooked, torn into small pieces
4 cups cooked fresh corn
2 garlic cloves, minced
1 1/2 cup cooked chicken, diced
1/2 cup parmesan cheese
1/3 cup extra virgin olive oil
1/4 tsp salt, pepper
Optional halved cherry tomatoes

Instructions

Cook pasta according to package directions.
Saute garlic over medium heat, with a bit of olive oil for 1 minute. Add diced chicken, salt and pepper and saute for another minute or two or until chicken is heated through. (Or cooked if using raw chicken.)
Add 3 cups of corn, olive oil, and parmesan cheese to the blender. Blend till smooth.
Drain pasta, reserving about a cup of cooking water.
Add pasta, corn mixture, reserved corn (hold back about 1/4 cup for garnish,) 3/4 of the bacon and chicken to skillet. Toss to combine.
Add 1/2 cup of pasta water, continuing to toss. If more creaminess is needed, add a bit more of the cooking water.
Top with reserved bacon, corn, and sliced tomatoes if desired.