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A pasta dish full of fresh corn and crispy bacon.MORE+LESS-
4
cups corn, fresh cut from about 6 ears
4
garlic cloves, minced, evenly divided
1 1/4
teaspoons sea or coarse kosher salt
3/4
teaspoon freshly ground black pepper
1/2
cup Parmesan cheese, fresh grated, plus more for serving
1/3
cup walnuts or pine nuts, toasted
1/3
cup + 1/4 cup fresh basil, chopped
1/3
-1/2 cup extra-virgin olive oil
10
ounces linguine (like Barila whole grain)
1/2
tablespoons Olive oil
2
medium zucchini, cut in ribbons using a potato peeler or mandolin
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1
Cook bacon in a large skillet until crispy and brown, set aside on paper towels to drain. Drain grease from skillet all but 1 tablespoon. Over medium-low heat add corn, garlic, salt and pepper sautéing until corn is tender but not browned, about 4 minutes. Transfer 1 and 1/2 cups corn to small bowl and set aside. Add remaining corn to the bowl of a food processor along with Parmesan, pine nuts and 1/3 cup basil. With machine running, add olive oil through feed tube and blend until pesto is almost smooth, set aside
2
Start the pasta water cooking in a large pot of boiling salted water cooking until al dente and reserving 1 and 1/2 cups of the pasta water. Meanwhile in the same skillet heat 1 to 2 tablespoons over medium-low heat, add garlic and zucchini ribbons sauté about 5 minutes just until zucchini starts to break down and becomes tender.
3
Drain pasta and return to pot. Add half of the corn pesto and corn kernels, tossing over low heat until warmed through, adding reserved pasta water by 1/4 cupful and additional corn pesto if needed until you get a smooth thin consistency and all the noodles are coated evenly. Season to taste with salt and pepper.
4
Sprinkle 1/4 cup basil leaves over top and serve with a sprinkle of bacon crumbles and Parmesan cheese.
No nutrition information available for this recipe
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