TAGLIATELLE WITH CORN AND CHERRY TOMATOES
"Combining corn and tomatoes with pasta isn't really something they'd do in Italy, but this dish is definitely Italian in spirit," says Anne.
Provided by Anne Burrell
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of well-salted water to a boil.
- Coat a large sauté pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes.
- While the corn is cooking, add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water using tongs and add it to the sauté pan with the tomatoes and corn. Add about 1/2 cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately.
TAGLIATELLE WITH CORN AND CHERRY TOMATOES
Steps:
- Bring a large pot of well-salted water to a boil.
- Coat a large saute pan with olive oil and add the garlic and the crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the grape tomatoes and half the stock and season with salt. Simmer the pan until the tomatoes have wilted and let off their juices. Add the corn and the remaining stock and simmer until the corn is cooked through.
- While the corn is cooking add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water and add it to the saute pan with the tomatoes and corn. Add about a half a cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiana, basil and a big drizzle of high quality extra-virgin olive oil. Stir or toss the pasta vigorously. Divide the pasta between 2 serving dishes, sprinkle with a little more grated parmigiana, and serve immediately.
- Buonissimo!!
- Why We Love: Corn
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon 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 small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 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, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
MEATBALLS WITH TOMATO-PESTO TAGLIATELLE
Meatballs with tomato pesto tagliatelle is a delicious and filling pasta dish. The meatballs are super tasty with garlic and basil, while the pasta has a flavoursome tomato pesto sauce. A little taste of Italy - fantastico!
Provided by lady_heather
Categories Nuts
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 200°C/ fan180°C/gas 6. Line a large baking tray with baking paper.
- 2. Put the pine nuts into a dry, non-stick pan and toast over a high heat for 1-2 minutes, tossing continuously, until golden brown. Spill onto a chopping board and leave to cool slightly. Chop roughly and set aside.
- 3. Put the mince in a large bowl and season well. Add the pine nuts, garlic, shallots and basil. Use your hands to squeeze the mixture together, then roll into about 24 walnut-sized balls. Place on the lined tray and bake for 15 minutes, until cooked through.
- 4. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to packet instructions. Drain, reserving some of the liquid. Return the pasta to the pan and stir in the pesto and a little of the reserved liquid. Season, toss the meatballs into the pasta and serve.
Nutrition Facts : Calories 891.1, Fat 39.1, SaturatedFat 11.7, Cholesterol 193.8, Sodium 111.7, Carbohydrate 92.9, Fiber 4.6, Sugar 2.8, Protein 41.2
SUNFLOWER-BASIL PESTO TAGLIATELLE FOR TWO
Sunflower seed basil pesto and tagliatelle. A romantic and delicious dish for two. Garnish each serving with fresh, chopped herbs and additional Pecorino if desired.
Provided by Jonathan Charbz
Categories Pesto Pasta
Time 40m
Yield 2
Number Of Ingredients 16
Steps:
- Combine basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt for pesto in a food processor; process until desired texture is reached. Reserve 4 tablespoons pesto for pasta dish; save remaining pesto for another use.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 9 to 10 minutes.
- While pasta cooks, heat olive oil in a large skillet over medium to medium-low heat. Add garlic and pepper flakes until things start bubbling and popping; cook and stir for 1 minute. Add onions, salt, and pepper, and continue to cook and stir for 4 minutes.
- Drain tagliatelle, reserving 1/4 cup pasta water; transfer pasta immediately into the skillet. Add 4 tablespoons pesto and reserved pasta water; toss everything together until pesto is evenly distributed.
- Remove from heat and toss together with Pecorino and lemon juice. Taste and adjust salt and pepper if desired.
Nutrition Facts : Calories 1206.6 calories, Carbohydrate 99.7 g, Cholesterol 23.2 mg, Fat 81.3 g, Fiber 9.8 g, Protein 28.5 g, SaturatedFat 14.1 g, Sodium 582.2 mg, Sugar 6.1 g
TAGLIATELLE WITH PRAWNS AND PISTACCHIO PESTO
Heavenly strands of tagliatelle pasta covered in fresh pistacchio pesto, mixed with prawns and finished with a lemony glazed zest. Get your mouth around this combination of nutty textures and seafood.
Provided by vincenzosplate
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- METHOD:.
- 1. Add 4 tablespoons of extra virgin olive oil to a food processor along with 100g pistachio and mix until it becomes a pesto-like creamy texture.
- pistachio.
- 2. Slice lemon rind into thin strips and then smaller pieces and put to the side.
- 3. Boil 5L of water in a large pot.
- 4. Put the saucepan on the stove at a medium heat and add EVOO and finely chopped garlic.
- 5. Cook garlic until it begins to golden then add the prawns.
- 6. Cook the prawns until they slightly change in colour (which only takes a few minutes), then add parsley and a sprinkle of salt.
- 7. Keep this simmering until the prawns turn a much stronger shade of orange.
- 8. Once the prawns are cooked, add the pistachio pesto and stir it through really well.
- 9. Let the prawns simmer in the pistachio pesto at a low heat for approximately 10 minutes.
- prawns.
- 10. Your water should be boiling by now, so add the pasta and cook it to your desired preference (I love it al-dente, but follow the instructions on the packet so you don't overcook it!).
- 11. Once the pasta is ready and the pesto is smothering the prawns, strain the pasta and add it to the pan before tossing it through the mix really well.
- HOW TO SERVE:.
- 1. Once the pasta is smothered in the pesto, it is ready to serve!
- 2. Get a large serving spoon and use this to serve the pasta onto a plate trying to keep it in the centre.
- 3. Then, if you have some fennel leaves, add them to the top for added presentation.
Nutrition Facts : Calories 787.6, Fat 30.7, SaturatedFat 4.8, Cholesterol 199.5, Sodium 527.6, Carbohydrate 96.4, Fiber 6.6, Sugar 4.2, Protein 32.8
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TAGLIATELLE WITH FRESH CORN PESTO RECIPE | BON APPéTIT
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- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon 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 small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 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, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
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