adapated from Epicurious.com

3 bacon slices, cut lengthwise in half, then crosswise into 1/2 inch pieces

4 cups fresh corn kernels (cut from about 5 large ears)

2 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 cup grated Parmesan cheese

1/3 cup pine nuts, toasted

1/3 cup olive oil

8 ounces fresh linguini

3/4 cup torn fresh basil leaves, divided

Cook bacon in a large nonstick skillet over medium heat until crisp and brown. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, salt, and pepper to drippings in the skillet. Saute over medium 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 1/2 cup Parmesan and pine nuts.  With machine running, add olive oil through the feed tube and blend until pesto is almost smooth.  Set pesto aside. 

Cook pasta in large pot of boiling salted water until just tender.  Drain, reserving 1 cup pasta cooking liquid.  Return pasta to pot.  Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves.  Toss pasta mixture over medium heat until warmed through, adding reserved cooking liquid by 1/4 cupfuls to think to desired consistency.  Season pasta to taste with salt and pepper.  Sprinkle with remaining basil leaves and reserved bacon and corn.