Usually, when I browse through my monthly Bon Appetit magazine, I pull out multiple recipes I want to try. This month…not so much…but I did find one that looked very tasty.
It was suggested that this pasta dish be served as an appetizer, but it looked hearty enough for a main dish so we decided it would make a great Sunday dinner. And, we were right! It was very very tasty!
Usually in a recipe like this, I admit, I cheat and use frozen corn. But, there was some great-looking corn at the farmer’s market this weekend so I decided to go with fresh. It’s totally worth it! If you have access to fresh corn, use that. You won’t regret it.
4 Bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4C. Fresh corn kernels (cut from about 6 large ears)
2 Garlic cloves, minced
1 1/4t. Kosher salt
3/4t. Freshly ground black pepper
1/2C. Freshly grated Parmesan cheese plus additional for serving
1/3C. Pine nuts, toasted
1/3C. Extra-virgin olive oil
3/4C. Coarsely torn fresh basil leaves, divided
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1T. drippings from skillet.
Add corn, garlic, 1 1/4t. salt, and 3/4t. pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2C. Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2C. pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2C. basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan.
Husband Rating – 4.5 out of 5 – Really tasty! Could have used more bacon, though.