Corn Pesto

A few weeks ago a friend posted a link on FB to a recipe for corn pesto.  It sounded very interesting and delicious.  So I had to try it with all the great fresh corn we have.  The recipe comes from Lottie + Doof.  This was quite easy to make.  But it does require time and makes a mess.  My kitchen was already a mess, and I was in a rush.  So I didn't follow the whole pasta/sauce recipe exactly.  But mostly.  I didn't mix the pesto into the pasta in the pan.  I served them separately so everyone could have as much or as little as they wanted...and to save time.  I had mine over sauteed zucchini slices.  I didn't mix any corn into the pasta since we were having corn on the cob with it.  I also didn't mix the bacon into the sauce/pasta.  I just served whole bacon slices so everyone could eat it as is or crumble it over the pasta.  I used beef bacon.  My first time trying that.  Very good.  It's almost more like beef jerky than bacon.  A lot more meat to it than pork bacon.  And a lot less grease.  Basically I used this recipe for the pesto, not the whole pasta dish.  The verdict...awesome!  So good.  A little flavor from the bacon and the roasting.  But still that sweet flavor of the corn.  Yum!!  Definitely a keeper.  Justin and I both really liked it.  Rebecca wouldn't eat much.  But that's probably because she doesn't care for much pasta in general.  And there was bacon.  She doesn't want anything else if there's bacon :P  This would be good to make a big batch and freeze.  And the leftovers are great.  I used some on top of raw zucchini and tomato this morning for breakfast.  Yum!

Pasta with Fresh Corn Pesto

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces (I just cooked them whole and let everyone crumble them on top)
4 cups fresh corn kernels (cut from about 6 large ears)
2 large garlic cloves, minced (I just used garlic powder)
1 1/4 tsp. coarse kosher salt (I used sea salt)
3/4 tsp. freshly ground black pepper
1/2 tsp. red pepper flakes (I didn't add this.  Rebecca does not like any kind of spice or strong flavor)
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/3 cup pine nuts, toasted (I used cripsy walnuts)
1/3 cup extra-virgin olive oil
8 ounces tagliatelle or fettuccine
3/4 cup coarsely torn fresh basil leaves, divided (I didn't add this since I didn't have time.  But I bet it would be good)

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. drippings from skillet. Add corn, garlic, 1 1/4 tsp. coarse salt, red pepper flakes, and 3/4 tsp. 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 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 feed tube and blend until pesto is 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. (I just served the pasta and the pesto separately to save time)

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside. (Tastes great over sauteed/grilled veggies, peeled vegetable ribbons or spaghetti squash and is gluten free that way)