A New Kind of Pesto?

Last night I made something that caused my husband to say "This is something I've never had in my entire life." He continues... "Honey, if you were to make this once a week for dinner - I wouldn't complain a bit." Oh really? Awesome, because it was a piece of cake. Thank you Serious Eats for tweeting about awesome recipes - it makes my life so much easier.

The thing I love about simple recipes is that I can easily change up something - and it still turns out great (or sometimes better).  I only changed two things in this recipe - well, mostly just one, because I didn't have it.  I used broken up lasagna noodles for the pasta (atlas! a use for broken lasagna noodles!) and I didn't have any pine nuts - though, I wish I did. We argued about the real name for pine nuts. My co-worker says she's just going to call them pignoli because she's Italian, and that's the Italian name for them. I kind of like the Latin name... it makes me chuckle at least - Pinus pinea. 


But you know what, this blog post isn't about pine nuts.

This blog post actually revolves around sweet corn. Glorious sweet corn. I didn't have any. I had 1 full can of it and a smaller can of Mexicorn (so good in scrambled eggs).  It has peppers and everything all mixed in. So that's what I added instead of fresh. awesome. sweet corn. tear.

The recipe is simple and serves at least four people... more like five. It's got a little bit of sweet, but a lot of savory from the bacon and cheese.

Pasta with Bacon and Corn 'Pesto'
click the title for the full recipe

Ingredients
4 slices thick bacon
4 cups fresh corn kernels
1 large garlic clove
salt & pepper to taste
1/2 cup+ grated Parmesan
1/3 cup pine nuts, toasted
1/3 cup extra-virgin olive oil
3/4 pound taglietelle, fettucini, or other pasta

Want the instructions? Click here.