Homemade pappardelle with corn pesto

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 it was now fall? 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! 

2016-08-03-18-23-45

2016-08-03-18-24-59

2016-08-03-18-29-01

Homemade pappardelle with corn pesto
Serves 4
Write a review
Print
Total Time
1 hr
Total Time
1 hr
784 calories
101 g
175 g
28 g
35 g
8 g
396 g
819 g
11 g
0 g
17 g
Nutrition Facts
Serving Size
396g
Servings
4
Amount Per Serving
Calories 784
Calories from Fat 243
% Daily Value *
Total Fat 28g
43%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 175mg
58%
Sodium 819mg
34%
Total Carbohydrates 101g
34%
Dietary Fiber 7g
28%
Sugars 11g
Protein 35g
Vitamin A
27%
Vitamin C
35%
Calcium
24%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pappardelle
  1. 1 3/4 cup all purpose flour
  2. 1 cup semolina
  3. 3 eggs, room temperature
  4. 1 tbsp olive oil
Corn pesto
  1. 2 cups corn
  2. 1/4 cup pine nuts, toasted
  3. 1/3 cup parmesan, grated
  4. salt and pepper
Remaining ingredients
  1. 8 oz bacon
  2. 2 ears corn, shucked
  3. 1 pint cherry tomatoes
  4. 1/3 cup parmesan, grated
  5. fresh basil
Instructions
  1. Make the dough for the pappardelle. Sift the all purpose flour and semolina flour on a large work surface. Create a well in the center and carefully crack the eggs into the well. Add the olive oil and using a fork, break up the eggs. Start dragging in the flour mixture into the well, gradually adding more flour. Mix until just combined.
  2. Knead the dough until smooth and elastic, about 4-5 minutes. Cover the dough and let rest for 30 minutes. Roll out the dough either with a rolling pin or with a pasta machine. Cut the dough into 3/4 inch thick noodles. Dust with semolina and cover with a clean kitchen towel until ready to cook.
  3. Meanwhile, make the corn pesto. Place the corn, pine nuts, and parmesan in a food processor or blender until paste forms. Season with salt and pepper. Set aside.
  4. Heat a medium saute pan over medium heat. Chop bacon into bite-size pieces and cook until browned. Drain the fat from the pan. Add the 2 ears corn and saute for 2 minutes. Keep warm.
  5. Heat a large pot of water on high heat. Season with salt; the water should be as salty as the ocean! Once it comes to a boil, add the pappardelle and cook for 2-3 minutes or until al dente. Drain, reserving 1/3 cup of the cooking liquid.
  6. Add the bacon back to the pan with the corn. Add the cooked pappardelle, cherry tomatoes and corn pesto. Add 1/3 cup of the reserved liquid and stir to coat the noodles in the sauce. Let simmer for about 2 minutes. Add 1/3 cup parmesan and season with salt and pepper. Remove from heat and top with chopped fresh basil. Serve.
beta
calories
784
fat
28g
protein
35g
carbs
101g
more
Cherry on my Sundae http://cherryonmysundae.com/

**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 add 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!

2016-08-03-18-23-45

2016-08-03-18-27-57

 

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

Related Posts Plugin for WordPress, Blogger...

← Previous post

Next post →

2 Comments

  1. Ooooo YUM! Wonderful presentation but seriously this looks absolutely delicious!

Leave a Reply