La Table De Nana and Epicurious
Serves 6
4 bacon slices, cut lengthwise in half, then crosswise into 1/2 inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 tsp freshly kosher salt
3/4 tsp freshly ground black pepper
1/2cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine (All I had was linguini and it worked fine!)
3/4 cup coarsely torn fresh basil leaves, divided
Cook the bacon in a large nonstick skillet over medium heat until crisp and brown, stirring often. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 Tablespoon drippings from the skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt and 3.4 teaspoon pepper to drippings in the skillet. Saute over medium-high heat until the 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 the processor. Add 1/2 cup Parmesan and pine nuts. With the machine running, add olive oil through the feed tube and blend until pesto s 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 1/2 cups 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 pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper. (Be sure to taste before adding additional salt.)
Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.