tagliatelle with fresh corn pesto

Recipe printed from chiknpastry.com

Tagliatelle w/ Fresh Corn Pesto
Adapted from Bon Appetit, August 2010; serves 4

4 bacon slices, cut into small pieces (lardons)
4 cups fresh corn kernels (cut from about 6 large ears) 
2 large garlic cloves, minced
salt & pepper
1/2 c freshly grated Parmesan cheese plus additional for serving
1/3 c walnuts, toasted
1/3 c evoo
8 oz tagliatelle (or fettucine, if you can't find tagliatelle)
3/4 c coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet (or Dutch oven) over medium heat until crisp and brown, stirring often. Transfer to paper towels to drain (it is at this time that you should give a nibble or two to your cat, if you have one...). Pour off all but 1 T drippings from skillet (save drippings for another time - don't waste that bacon fat!). Add corn, garlic, & a pinch of salt and pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 c corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 c Parmesan and walnuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally (for tagliatelle, this happens fast - in ~4 minutes). Drain, reserving 1 1/2 c 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.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.