pasta with corn pesto

My friend Danielle and I loved this pasta dish so much that we didn't even touch our salads. And we like salad. A lot.

I'm not really sure what else needs to be said, other than that this was delicious, even eaten cold the next day. It's basically a sweet, creamy, textured pasta sauce made simply from corn, Asiago, pine nuts and olive oil. With bacon. And basil. It just kept getting better. I think you'll love it, too.

Pasta With Corn Pesto

Adapted from Lottie + Doof

4 bacon slices

4 cups fresh corn kernels (from about 6 ears of corn)

2 large garlic cloves, minced

1 1/4 teaspoon salt

3/4 teaspoon cracked pepper

1/2 teaspoon red pepper flakes

1/2 cup grated Parmesan or Asiago cheese, plus more for serving

1/3 cup pine nuts

1/2 cup olive oil

8 oz fettuccine pasta

3/4 cup coarsely torn basil leaves

Brown the bacon slices in a large nonstick skillet over medium heat, turning often. Transfer the slices to paper towels to drain. Pour off all but 1 tablespoon of bacon drippings from the skillet, then add the corn, garlic, salt, red pepper flakes and black pepper. Saute over medium heat for about 4 minutes, until the corn is tender but not brown.

Transfer 1 1/2 cups of the kernels to a small bowl; set aside. Scrape the remaining mixture into a food processor or blender. Add the cheese and pine nuts, and gradually blend in enough olive oil until the pesto is nearly smooth. Set aside.

Cook the fettuccine in salted water, stirring occasionally to keep from sticking, until almost tender, but still firm. Reserve 1 cup of the pasta water; drain the rest. Return the pasta to the pot, and add the corn pesto, the reserved kernels and 1/2 cup torn basil leaves. Toss over medium heat until warm, adding in some reserved pasta water until it reaches your desired consistency. Season with additional salt or pepper if needed.

Serve pasta topped with basil leaves and additional shredded cheese. Crumble a little bacon over the top.