pasta with corn pesto & bacon

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.

pasta with corn pesto & bacon | life with the lushers& 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!

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  

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5 Responses to pasta with corn pesto & bacon

  1. Laura Case says:

    This looks perfect! Putting it on my to-make list.

    Also wanted to tell you there is a new microbrewery opening in Cary (which you probably already know):

    Jon’s friend sweet talked the owners to let them have some beer before they have finished construction. They went on Monday night and loved it. It’s close to our house so selfishly I am hoping they get some food trucks in!

    • the lushers says:

      I’ve heard the name, but that’s about it. There are soooo many new breweries opening! I heard Crank Arm (downtown, across from The Pit) is opening soon, too.

      Food trucks are definitely fun! Wonder what Cary’s regulations on them are like?

  2. Jill Listrom says:

    Never thought of adding corn to pesto ingredients…Will be trying this soon!!!

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