FRESH CORN FETTUCCINE

Fresh Corn Fettuccine image

I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

12 ounces uncooked fettuccine
4 thick-sliced bacon strips, chopped
4 cups fresh or frozen corn, thawed
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup blanched almonds
1/3 cup olive oil
1 cup thinly sliced fresh basil, divided
Optional: Halved grape tomatoes and additional grated Parmesan cheese

Steps:

Cook fettuccine according to package directions., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons. , Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through., Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.

Nutrition Facts : Calories 529 calories, Fat 25g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 394mg sodium, Carbohydrate 65g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein.