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Author Notes: This dish can’t actually be pesto, because pesto is a green blend of basil, parmesan, and nuts. Right? Wrong. This is pesto with corn. Get your head around it. And this pesto is actually particularly special, because in addition to corn being sweet and distinctive and delicious, when you blend it, it gets creamy and saucy without even adding cream. That’s all I have to say. Well, actually, one more thing… I added bacon. —The Pasta Man
- 1 pound pasta
- 8 cobs sweet corn (or use 1 pound defrosted frozen kernels)
- 4 cloves garlic, minced or crushed
- 2 tablespoons pine nuts or walnuts
- 1/2 cup freshly grated parmesan cheese
- 6 slices bacon, sliced into 1 inch pieces
- olive oil
- Boil pasta until al dente in heavily salted water.
- Fry the bacon in a little olive oil until crispy. Retain oil/grease mixture in pan and drain bacon on paper towels.
- Strip corn from cob and add to pan on high heat. Cook until starting to brown and pop. Add garlic and cook until fragrant, 30 seconds.
- To a food processor, add half the corn, the nuts, a dash of olive, and the parmesan cheese. Blend and taste for salt.
- Mix pasta, remaining corn, bacon, and corn pesto. Serve, passing additional parmesan and chopped basil if you have it.
- This recipe was entered in the contest for Your Best Recipe with Corn