Photo: Dragne Marius
Tagliatelle with Fresh Corn Pesto
10 ingredients
Makes 6 first-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
558
Calories
20g
Protein
45g
Fat
26g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bacon | 1 slice cooked (8g) | 43 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
- 4 cups fresh corn kernels (cut from about 6 large ears)
- 1 large garlic clove, minced
- 1 1/4 teaspoons coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese plus additional for serving
- 1/3 cup pine nuts, toasted
- 1/3 cup extra-virgin olive oil
- 8 ounces tagliatelle or fettuccine
- 3/4 cup coarsely torn fresh basil leaves, divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes