- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 690 kcal
Quick summary
“This spring dish unites ribbons of fresh tagliatelle cooked al dente with a creamy pesto of cooked sweet corn, fresh basil, parmesan cheese, and nuts, crowned with cherry tomatoes confited in olive oil. A creative Italian recipe that fuses vegetable sweetness with aromatic richness.”
What you need to know
- Os tomates-cereja assados lentamente a 150°C caramelizam seus açúcares naturais concentrando sabor e acidez
- O milho-verde batido com manjericão, azeite e nozes produz um pesto aveludado naturalmente doce e encorpado
- A água do cozimento da massa fresca emulsiona o amido com o queijo garantindo molho fluido e brilhante
Ingredients
Main
- g Fresh tagliatelle
- ears (or 300g) Milho verde fresco (ou congelado)
- g Tomates cereja
- cup + for confit Extra virgin olive oil
- cup (leaves) Fresh basil
- cup Queijo Parmesão ralado
- cup Walnuts or cashews
- cloves Garlic
- unit (juice and zest) Limão siciliano
- taste Sea salt
- taste Freshly ground black pepper
- cup (approx.) Pasta cooking water
Instructions
Principal
- Preheat the oven to 150°C. Wash the cherry tomatoes well and dry them. Arrange the tomatoes on a baking sheet, drizzle generously with olive oil, add a pinch of salt and pepper. Bake for 25-30 minutes, or until they are slightly wilted and begin to caramelize at the edges, becoming confit. Set aside.
- While the tomatoes roast, prepare the corn. If using fresh ears of corn, remove the kernels with a sharp knife. Bring a small pot of water to a boil. Cook the corn kernels for 2-3 minutes, just to make them soft and with a more vibrant color. Drain and reserve some grains for decoration; the rest will go into the pesto.
- For the corn pesto, add to the blender or food processor: the cooked corn kernels, basil leaves, parmesan cheese, walnuts (or cashews), garlic cloves, juice of half a lemon, and extra virgin olive oil. Process until a creamy paste is obtained, adjusting the consistency with more olive oil, if necessary.
- Taste and adjust the pesto seasoning with salt and freshly ground black pepper. The short answer is: The pesto should have a perfect balance between the sweetness of the corn, the freshness of the basil, and the acidity of the lemon. Lemon zest can be added now to intensify the citrus aroma and give a special touch.
- Cook the fresh tagliatelle in boiling salted water, following the package instructions. Fresh pasta cooks very quickly, usually in 2-4 minutes. Before draining, reserve approximately half a cup of the pasta cooking water, as it will be essential for the creaminess of the sauce.
- In a large skillet, add the corn pesto. Add the cooked and drained pasta to the pan with the pesto. Gradually add the pasta cooking water, stirring gently to emulsify and create a silky sauce that coats each strand of tagliatelle. The secret of this recipe is this water, which helps create the ideal creaminess.
- Gently incorporate the confit tomatoes into the batter. Serve immediately, decorating each plate with the reserved corn kernels, some fresh basil leaves, and, if desired, an extra drizzle of olive oil and a little more grated Parmesan. This dish is a celebration of summer flavors, enjoy it while it is fresh and hot.
Chef's tips
- Retire o tagliatelle fresco da água fervente aos 2 ou 3 minutos, pois ele terminará de cozinhar dentro da frigideira com o molho
- Reserve meia xícara da água rica em amido da panela da massa antes de escorrer para ajustar o ponto do pesto
- Confitar os tomates com ramos de tomilho ou alecrim eleva a complexidade aromática do azeite da finalização
Variations
- Adicione cubos de ricota fresca defumada ou queijo de cabra cremoso sobre a massa montada para contraste lácteo
- Incorpore raspas finas de limão-siciliano diretamente no pesto para trazer uma nota cítrica refrescante ao milho
- Acrescente camarões salteados rapidamente no azeite ou tiras de frango grelhado para enriquecer em proteínas
Substitutions
- O tagliatelle fresco pode ser substituído por fettuccine seco de sêmola, espaguete grano duro ou pappardelle largo
- As nozes do pesto podem ser substituídas por castanha-de-caju torrada, pinoli tostados ou amêndoas sem pele
- O milho fresco das espigas pode ser substituído por milho-verde congelado de boa qualidade descongelado
How to store
Store leftovers of the dough wrapped in pesto in a closed jar in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat with 2 tablespoons of water or milk, stirring gently until the ribbons loosen.
Can it be frozen?
It is not recommended to freeze tagliatelle already cooked with pesto, as fresh pasta softens too much. The raw corn pesto can be frozen individually in jars sealed with a layer of olive oil for up to 60 days.
What to serve with
Harmonizes perfectly with green salad of bitter leaves like arugula and radicchio, sourdough focaccia, and olive oil. As a drink, serve with a dry Italian white wine like Pinot Grigio or chilled witbier beer.
Frequently asked questions
Why does fresh pasta cook so fast?
Fresh pasta contains high moisture and eggs in its composition, needing only 2 to 4 minutes in abundant boiling water.
How long does it take to confit the cherry tomatoes in the oven?
In a low oven at 150°C, it takes 25 to 30 minutes until the skin of the tomatoes begins to wrinkle and caramelize gently.
How do I keep the pesto from getting cornmeal bits?
Process the cooked grains in a powerful blender or pass the paste through a medium sieve before adding the cheese.
Can I use canned corn to make pesto?
Fresh or frozen corn on the cob has a firmer texture and superior sweet flavor; canned food can make the sauce watery.
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