From the blog For Love of the Table
1/2 lb. Fettuccine
1/2 recipe Corn Pesto
3/4 c. roasted corn
1 1/2 oz. thinly sliced prosciutto, cut into 1/4-inch ribbons
a handful of arugula leaves (1/2 oz.) stemmed and cut in 1/4-inch ribbons
Freshly grated Parmesan
Bring a large pot of water to the boil. Season with 1 teaspoon of salt per quart of water. Drop the pasta, stir and cook until the pasta is al dente. When the pasta is almost done, scoop out a half cup of the pasta water and set aside.
While the pasta finished cooking, place the pesto in a large bowl with a quarter cup of the pasta cooking water and stir until smooth. Stir in the corn. Scatter the prosciutto evenly over the surface of the pesto and corn, but don't stir in. Drain the pasta and add it to the bowl. Top with the arugula and a drizzle of olive oil (1/2 Tablespoon, or so). Toss until all the ingredients are evenly distributed and the pastas is coated with the pesto. Add more pasta water and/or olive oil to obtain a sauce that is fluid, yet not pooling in the bottom of the bowl.
Serve the pasta topped with freshly grated Parmesan. Serves 2 to 3. Recipe is easily doubled to serve 5 to 6.
http://www.forloveofthetable.com/2014/09/pasta-with-corn-pestotwo-ways.html
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