Corn Pesto

• 4 bacon slices, cut lengthwise in half and then crosswise into 1/2 inch pieces
• 4 cups fresh corn kernels (from about 6 large ears)
• 1 large garlic clove, finely minced
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/2 cup toasted pine nuts
• 1/3 cup extra-virgin olive oil
• 8 ounces dried pasta
• 3/4 cup basil leaves, coarsely torn

1. Heat a large nonstick skillet over medium-high heat. Add bacon and cook until crisp, stirring often. Drain off all but 1 tablespoon of bacon fat. Add corn kernels, garlic, kosher salt and pepper to pan. Saute until corn is just tender, about 5 minutes. Add all but about 1 1/2 cups of the cooked corn kernels to food processor, along with the Parmesan and pine nuts. With the processor running, slowly add the olive oil in a steady stream. Blend until smooth, then return to the pan with the reserved corn kernels. Stir to combine.
2. Meanwhile, cook the pasta in salted water until al dente. Drain and add to the corn pesto mixture (add some pasta water if the mixture is too thick). Season with more salt and pepper if needed. Top each serving with the reserved bacon, basil, and more Parmesan cheese.

bacon, fresh corn kernels, garlic, kosher salt, freshly ground black pepper, parmesan cheese, nuts, extravirgin olive oil, pasta, basil

Taken from www.epicurious.com/recipes/member/views/corn-pesto-50098982 (may not work)