Tagliatelle with Fresh Corn Pesto

Ingredients for Tagliatelle with Fresh Corn Pesto

• 4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces

• 950ml fresh corn kernels (cut from about 6 large ears)

• 1 large garlic clove, minced

• 1 1/4 teaspoons coarse kosher salt

• 3/4 teaspoons freshly ground black pepper

• 60g freshly grated Parmesan cheese plus additional for serving

• 80ml pine nuts, toasted

• 80ml extra jungfruolivolja

• 230g tagliatelle or fettuccine

• 3/4 cup coarsely torn fresh basil leaves, divided

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 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoons pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 350ml corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 80g 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 350ml 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 60ml fuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

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