I’ve said it before, but I’ll gladly say it again…eating is good in the summer.  Everything is so vibrant & fresh & needs little dressing up to enjoy.

We’re up to our eyeballs in peaches right now.  It’s a problem I’m happy to have.  There’s been chutney & compote & I think a pie is in order.

We’re popping cherry tomatoes right off the vine & eating them then & there.

Corn is absolutely everywhere.

& I can’t think of better way to deal with an excess of corn than strip it fresh from the cobs, toss it around in a little bacon fat, blend it with cheese, & use it as a creamy sauce for pasta, topped with another of summer’s bounty…basil.

This dish is like a lighter version of a carbonara, perfect for hot summer evenings, without being too heavy.  & it comes together so quickly & easily, you really have no reason not to pick up the ingredients & make it tonight!

PASTA WITH CORN PESTO & BACON
serves 4

1 lb tagliatelle, fettuccine, or other pasta
4 slices thick bacon, sliced into 1/4 inch wide pieces
4 cups fresh corn kernels, from about 6 ears
1 large clove garlic, minced
kosher salt & freshly ground pepper, to taste
1/2 cup grated Parmesan
1/3 cup pine nuts, toasted
1/3 cup extra virgin olive oil
3/4 cup slivered basil leaves

Bring a large pot of water to a boil & salt generously.  Cook the pasta, according to package instructions, until al dente.  Drain, reserving a few cups of the starchy water.

While the pasta cooks, heat a large skillet over medium low to medium heat & cook bacon until crisp.  Remove from the pan with a slotted spoon & let drain on a paper towel lined plate.  Leave the rendered fat in the skillet.

Add the corn & garlic to the skillet & cook until the corn is just tender & softened a bit, about 5 minutes.  Set aside 3/4 cup of corn & add the rest to the bowl of a food processor.  Add the Parmesan & pine nuts to the food processor & pulse to combine.  With the motor running, drizzle in the olive oil & continue to blend until smooth, adding a little water if the mixture needs thinning.

Add the pasta back into it’s pot, along with the corn pesto, reserved corn, most of the basil & most of the bacon.  Toss to combine, loosing the pesto with some of the reserved pasta water, if necessary.  Season with salt & pepper, to taste.

Divide amongst serving dishes, top with remaining basil & bacon & dig in.

very slightly adapted from Serious Eats