Pasta with Corn Pesto

Add a touch of fresh corn to the standard pesto sauce for a different taste.
 

INGREDIENTS

8          ounces Linguini or Whole Wheat Fettuccini
4          tablespoons olive oil
4          cups fresh corn kernels or, frozen and thawed
3          large garlic cloves, minced
1/3       cup pine nuts
½         cup freshly torn basil leaves
2/3       cup freshly grated Parmesan cheese, divided
1/3       cup olive oil

METHOD

In a large skillet over medium-high heat, add the 4 tablespoons of olive oil and the corn and garlic. Sauté, stirring occasionally, until the corn is tender, about 4 to 5 minutes. Do not let the corn brown. Reserve 1 cup of the corn mixture and place the rest into a food processor. (I tried this in a blender – it just didn’t work.) Add the pine nuts, basil leaves, 1/3 cup of the parmesan and 1/3 cup of olive oil. Blend until smooth. If the mixture is too stiff to blend, add water one tablespoon at a time. Reserve.

Cook pasta to package directions in a large sauce pan. Drain and return to the sauce pan over medium heat. Add the reserved corn kernels and the pesto, stirring to mix thoroughly while it reheats. Transfer to a shallow serving bowl and serve, passing the remaining Parmesan cheese.