summery corn and bacon pasta.
We’re rockin’ summer here like it’s nobody’s business.
- First order of business, lemonade stand.
- Second, swim lessons.
- Third, Jack Johnson.
- Fourth, fire up the grill and eat anything that comes off it with fruit salsa.
- Fifth, camping.
- Sixth, cleanse (I’ve never wanted a burger so much in my life….because actually I hate this cleanse. And all raw fruits and veggies at the moment if you’re asking).
If you’re in the market for a tasty and different summery pasta, give this one a go!
Yes, there’s a bit of blending involved, but it makes the pasta worth every bite (well that and the smoked bacon)…
Cook up the corn, bacon and shallots and then combine with a creamy corn puree.
Forget you cleanse. We’re parting ways.
I serve this one on a big platter, topped with basil and cheese. And maybe a glass of chilled chard on the side.
What are you doing this summer? Do share…
Summery Corn and Bacon Pasta
(adapted from Rachael Ray’s Look + Cook – serves 6)
What You’ll Need:
1 pound pasta – fettuccine, spaghetti, linguini, whatever you have on hand and wheat or rice work well too
6 slices of bacon, chopped
1 1/2 cups corn (I used previously frozen corn but roasted corn would be even better)
3 shallots, finely chopped
1 cup whole milk or half and half
1/2 cup chicken stock or dry white wine
a few dashes of hot sauce or a pinch or two of cayenne pepper
3 tablespoons chopped fresh italian parsley
1/2 cup grated Parmesan or Asiago cheese
1/2 cup chopped fresh basil
Boil water in a large pot for the paste. Salt the water and cook pasta per package instructions.
Meanwhile, heat a large saucepan with a drizzle of olive oil over medium heat. Add the bacon and cook for a few minutes to crisp up. Add 1 cup corn to the bacon, then add shallots and season with salt and pepper. Cook about 6-7 minutes or until tender.
Add 1/2 cup corn to the food processor and puree with the milk or half and half. Stir the stock or wine to the corn mixture in the saucepan, reduce 2 minutes, then stir in the corn-milk mixture. Reduce heat to a simmer and cook 3-4 minutes, stirring frequently, to thicken. Add hot sauce or cayenne pepper and adjust salt and pepper.
Drain pasta, then toss with the sauce, parsley and half of the cheese. Top with basil and remaining cheese.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
392 calories per serving
14 grams of fat
16 grams protein
Did you give it a try? Leave me a comment below or head over to Facebook and let me know what you think!