Fresh Corn & Sundried Tomato Tagliatelle

Fresh Corn & Sundried Tomato Tagliatelle




Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

WHAT YOU NEED

• 400g Dry Tagliatelle Pasta
• EVOO
• 2 Tbsp. Unslated Butter
• 1 Tbsp. Pepperoncini in Oil
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 2 Tbsp. Sundried Tomatoes packed in oil, chopped
• 2 Cobs Fresh Corn, stripped from cob
• 3/4 C White Wine
• 3 Tbsp. Fresh Parsley, chopped
• Handful Fresh Basil, torn
• 6 Tbsp. + Sundried Tomato Pesto (*1)
• 1/3 C Pecorino, grated
• 1/3 C Feta, crumbled
• Sea Salt
• SUNDRIED TOM PESTO
• 1 C Fresh Basil
• 1/2 C Fresh Parsley
• 1/2 Tbsp. Pepperoncini In Oil
• 1 Tbsp. Sundried Tomatoes in Oil, chopped
• 1/2 Lemon
• 1/4 C Raw Walnuts
• 1/4 C Grana Padano, grated
• 2 cloves Garlic, crushed
• 1/3 C + EVOO
• 1 Tbsp. Sundried Tomato Liquid
• 1 Tbsp. Water
• 1/2 Tsp. Sea Salt

DIRECTIONS

• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled leave covered until needed.
• PESTO - Add all of the ingredients to a small, personal blender(*2) and puree until combined. Add additional EVOO / water to emulsify if needed. Taste, adjust salt if desired, and set aside until needed.
• Begin heating a drizzle of EVOO, the pepperoncini in oil, butter, and garlic, in a large skillet set to about medium heat. Once heated, let the garlic sizzle for about 30 seconds while stirring to avoid burning. Add the onions, sundried tomatoes, and a good pinch of salt. Stir and cook 6 minutes, reducing heat if needed to avoid scorching. Drop in the torn basil and let that sizzle for 30 seconds before stirring.
• Add the fresh corn and another good pinch of salt. Stir and cook another 4 - 5 minutes before pouring in the wine. Let the wine simmer until reduced by over half. In the meantime, add your pasta to the boiling water and cook to al dente. Strain directly in to the skillet and continue to toss the pasta together with the wine / corn to release some of the pasta's starches and continue to cook the noodles. Once they're cooked to perfection, turn off the heat and fold in the fresh parsley, crumbled feta, pecorino, 6 Tbsp. of the sundried tomato pesto, and a ladle of pasta water. Toss using tongs until everything is combined and glossy, adding more pasta water if needed to help create an emulsified sauce. Taste and add additional salt / pesto if desired. 
• Refrigerate any remaining pesto in a sealed container for up to 5 days.
• For service, serve your portions with additional grated pecorino, pepper flakes, fresh parsley, and some basil leaves. ENJOY!

NOTES:
(*1) - Although I've provided a recipe for my sundried tomato pesto, don't hesitate to use a jar of pesto if you have that on hand. I always have a jar myself for recipes just like this one.

(*2) I like the consistency of my pesto out of the blended but feel free to use your food processor for a more traditional, chunky pesto.

HAPPY VEG