Just today as I was browsing through my Instagram account, I noticed people posting pictures of fall recipes. Fall recipes?! Has time flown by that quickly that I didn’t even notice that seasons have changed? Here I am holding on to this amazing pappardelle with corn pesto recipe when corn and tomatoes are no longer in season! Thankfully in California, there’s still an abundance of corn and tomatoes available for me to continue enjoying this meal because let me tell you…it’s a real winner. If you can still find these ingredients in your area, I must insist you try this recipe!
**Helpful tips and common mistakes
When I finally received my pasta machine, I was determined to make the best pasta. I eagerly made the dough, rolled it through the machine, dried it on my rack and cooked it until perfectly al dente. Unfortunately, the noodles did not hold up to my expectations. They didn’t have the bite that the perfect noodles had. It wasn’t until I tried a semolina pasta recipe that I realized the mistake I was making. Since pasta is made with essentially 2 or 3 ingredients, you must have the right ingredients!
Using a combination of semolina with flour and eggs creates a noodle that has the right amount of chew factor while delivering on flavor. It’s also important to use more flour than semolina. Too much semolina will make the dough brittle and dry, making it difficult to even roll out.
Once you have mastered the skill of making and rolling out the pasta, cut the noodles into 3/4 inch wide noodles to create pappardelle. You can also prepare a large batch of the noodles and freeze for up to 2 months.
Now for the corn pesto. When I think of pesto, I think of a cheesy herb sauce. This …is somewhat of a variation of that sauce. Like a pesto, this corn sauce has nuts and parmesan. Unlike a pesto, the key ingredient is corn. Blend or process the ingredients together and the milk from the corn moistens the pesto making one creamy, nutty sauce.
Once the pappardelle is cooked, toss together the noodles with the cooked bacon, corn kernels, cherry tomatoes, and corn pesto. Top with fresh basil and voila! All done! This homemade pappardelle with corn pesto was everything I was looking for and more. The corn pesto is naturally creamy with a hint of sweetness and nuttiness from the pine nuts. The burst of cherry tomatoes adds acidity to the dish while the bacon adds the salty. Fresh basil adds an earthy element, rounding out the dish. Come winter, I know I will be missing this pasta!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.