Fettuccine with Fresh Corn Pestare and Seared Grape Tomatoes

Ingredients

• Pasta Sauce

• 4-cups fresh corn kernels (about 6 large ears)
• 4-ounces pancetta, diced
• 1 1/2-cups grape tomatoes, sliced into halves
• 1 1/2-teaspoons Kosher salt (divided)
• 1-tablespoon minced garlic
• 1/2-teaspoon freshly ground black pepper
• pinch of cayenne pepper
• 1/2-cup freshly grated parmesan cheese, plus extra for serving
• 1/2-cup toasted pine nuts, divided
• 3/4-cup heavy cream
• 8-ounces fettuccine (fresh if possible)
• 3/4-cup fresh basil leaves, coarsely chopped (divided)

Instructions

1. In large heavy skillet, over medium heat, cook pancetta until golden brown. Using a slotted spoon transfer pancetta to paper towel to drain. Pour off all but 1 tablespoon of pancetta drippings reserving one extra tablespoon for later use.
2. Add tomatoes and 1/2-teaspoon salt to skillet; cook over medium heat until tomatoes are lightly browned. Using slotted spoon transfer tomatoes to heatproof bowl.
3. Add reserved 1 tablespoon of drippings to pan. Add corn, garlic, remaining salt and pepper and cayenne pepper; cook, stirring for 2 minutes or until garlic is fragrant. Reserve 1 1/2 cups of corn mixture in small bowl.
4. Pour the remaining corn mixture into a food processor or blender. Add Parmesan cheese, 1/4-cup pine nuts and cream; process until pestare is smooth and creamy.
5. Meanwhile, cook pasta in a large pot of salted boiling water, stirring occasionally until pasta is tender but firm (fresh pasta will take about 1-2 minutes). Drain pasta, reserving 2 cups of pasta water.
6. Return pasta to pot and add fresh corn pestare, reserved corn kernels and 1/2-cup basil leaves. Toss gently adding just enough of reserved pasta water to reach desired sauce consistency. Adjust seasonings to taste with salt, pepper and cayenne.
7. Divide pasta among serving bowls. Top with seared tomatoes, crispy pancetta, remaining pine nuts. Garnish with basil. Pass additional grated Parmesan as desired.

Notes