Corn Pesto With Bacon

• 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

1. Boil pasta until al dente in heavily salted water.
2. Fry the bacon in a little olive oil until crispy. Retain oil/grease mixture in pan and drain bacon on paper towels.
3. 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.
4. To a food processor, add half the corn, the nuts, a dash of olive, and the parmesan cheese. Blend and taste for salt.
5. Mix pasta, remaining corn, bacon, and corn pesto. Serve, passing additional parmesan and chopped basil if you have it.

pasta, corn, garlic, nuts, freshly grated parmesan cheese, bacon, olive oil

Taken from food52.com/recipes/28390-corn-pesto-with-bacon (may not work)