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fresh corn pestare pasta & seared grape tomatoes

selkirk avatar
Recipe by
Lynn Beamer
@selkirk
Wadmalaw Island, SC

In Italian, “pestare” means to grind or to pound. In this recipe fresh corn is ground in the food processor to create the base of a creamy pasta sauce topped with sweetly seared tomatoes, crispy bacon, fresh herbs and toasted pine nuts.

yield 4 -6 May serve as first course or main dish.
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For fresh corn pestare pasta & seared grape tomatoes

  • 4 c
    4-cups fresh corn kernels (about 6 large ears)
  • 8 slice
    thick cut applewood bacon, diced
  • 1 1/2 c
    grape tomatoes, sliced into halves
  • 1 1/2 tsp
    kosher salt (divided)
  • 1 Tbsp
    minced garlic
  • 1/2 tsp
    freshly ground black pepper
  • 1 pinch
    cayenne pepper
  • 1/2 c
    freshly grated parmesan cheese, plus extra for serving
  • 1/2 c
    toasted pine nuts, divided
  • 3/4 c
    heavy cream
  • 8 oz
    tagliatelle (fresh if possible)
  • 1/2 c
    fresh basil leaves, coarsely chopped (divided)
  • 1/4 c
    flat leaf parsley, coarsley chopped

How To Make fresh corn pestare pasta & seared grape tomatoes

  • 1
    Microwave 3 ears of corn in husks on HIGH for 3 minutes.  Remove and repeat with the other 3 ears of corn.  Let cool, remove husks and silk and slice off kernels into a large bowl.
  • 2
    In large heavy skillet, over medium heat, cook bacon until golden brown.  Using a slotted spoon transfer bacon to paper towel to drain.  Pour off all but 1 tablespoon of bacon drippings reserving one extra tablespoon for later use.
  • 3
    Add tomatoes and 1/2-teaspoon salt to skillet; cook over medium heat until tomatoes are lightly browned and caramelized. Using slotted spoon transfer tomatoes to heatproof bowl. 
  • 4
    Add reserved 1 tablespoon of bacon drippings to pan. Add corn, garlic, remaining salt and pepper and cayenne pepper; cook, stirring for 2 minutes or until garlic is fragrant.  Reserve 1 1/2 cups of corn mixture in small bowl and set aside.
  • 5
    Pour the remaining corn mixture into a food processor or blender. Add Parmesan cheese, 1/4-cup pine nuts and cream; process until pestare is smooth and creamy.
  • 6
    Meanwhile, cook pasta in a large pot of salted boiling water, stirring occasionally until pasta is tender but firm (fresh pasta will take about 1-2 minutes).  Drain pasta, reserving 2 cups of pasta water. 
  • 7
    Return pasta to pot and add fresh corn pestare, reserved corn kernels,1/4-cup basil leaves and parsley.  Toss gently adding just enough of reserved pasta water to reach desired sauce consistency. Adjust seasonings to taste with salt, pepper and cayenne.
  • 8
    Divide pasta among serving bowls. Top with seared tomatoes, crispy bacon, remaining pine nuts.  Garnish with remaining basil. Pass additional grated Parmesan as desired.
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