Pasta with corn pesto---a new twist to pesto!!

Pasta with Fresh Corn Pesto
adapted from Bon Appetit, August 2010
serves 4 as a main course

• 4 bacon slices, preferably applewood-smoked
• 4 cups fresh corn kernels, cut from 4-6 ears
• 2 large garlic cloves, minced
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 cup freshly grated Parmesan, plus more for serving
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil
• 8 ounces fresh pasta (I made fettuccine)
• 3/4 cup chopped fresh herbs (I used a mixture of basil, parsley, oregano, and chives)

Cut each bacon slice in half length-wise, then crosswise into 1/2-inch pieces.  Cook in a large nonstick skillet over medium heat until crisp and brown, then transfer to a paper towel-lined plate to drain.  Pour off all but 1 Tablespoon of the fat.

Add the corn, garlic, salt and pepper to the skillet, and saute until the corn is just tender, but not brown, 3-5 minutes.  Transfer 1 1/2 cups of the corn to a small bowl and reserve.  Transfer the rest to a food processor, and add the pine nuts and 1/2 cup of Parmesan.  With the machine running, slowly stream the oil through the feed tube and blend until pesto is almost smooth.  Set aside.

Cook pasta in a large pot of boiling, salted water until just tender, but still firm to the bite (not quite as done as you would want it).  Reserve 1 1/2 cups of the pasta water and drain the pasta.  Return pasta to the pot and add the pesto, reserved corn kernels, and 1/2 cup fresh herbs.  Toss well and add pasta water 1/4 cup at a time until the desired consistency is reached.  Cook an additional 2-3 minutes, or until pasta is cooked through.  Season with additional salt and pepper if needed.


Divide among serving bowls and sprinkle with additional herbs, cheese, and reserved bacon.