Creamy Pesto + Pan-Fried Corn Pasta
Okay that title is kind of a mouthful, but hey- so is this pasta! Fresh corn is one of my favorite ingredients because it adds such a delightful crunch and sweetness to any meal. I knew I wanted to whip up a summer pasta dish, and I think I nailed it with this one! It has a carbonara-esque vibe to it. It’s very obviously not carbonara, but the crunch of the bacon and the way the sauce glistens on the pasta makes it feel reminiscent. We’ve got a few more weeks of corn season and I hope you’ll give this one a try! I don’t eat a ton of pasta, so when I do, I want it to be reallllly good. Like, REALLY good. This hits the spot, and it’s also a quick one-pot dish (and all the mamas said ‘amen’). My husband and kids loved this one, and I think you and your people will too!
CREAMY PESTO + PAN-FRIED CORN PASTA
Yields 4 portions. Cook and prep time: Roughly 20 minutes
INGREDIENTS:
- 16-oz spaghetti or angel hair pasta
- 2 T butter, separated
- 2 ears of fresh corn cut off the cobs
- 10 to 12 grape or cherry tomatoes, sliced in half lengthwise
- 4 pieces thick cut bacon, diced
- 3/4 c heavy cream
- 3/4 c freshly grated parmesan cheese
- 1 heaping tablespoon prepared pesto
- salt and pepper to taste
DIRECTIONS:
1.) Bring a large pot of salted water to a boil. Cook spaghetti to package directions.
2.) Stand corn up on cutting board and slice down the sides to remove kernels. Add 1 tablespoon of butter to a skillet over medium heat, and sauté corn kernels until brown and crisp. Add salt and pepper to taste.
3.) Remove corn from skillet and set aside. Add diced bacon to pan, heat until browned. Remove grease, leaving a teaspoon or so behind.
4.) Slice cherry tomatoes lengthwise and sauté over medium heat in remaining rendered bacon grease. Remove once tomatoes are blistered and browned.
5.) Add remaining tablespoon of butter to pan. Pour in heavy cream and warm over medium heat. There will be a bit of tomato juice in the pan still- just scrape this off the sides and mix it all in!
Once butter and cream are combined and simmering (don’t boil!), stir in freshly grated parmesan cheese and pesto. Turn off heat and stir until combined. Add salt and pepper to taste. Remember, fresh parmesan is quite salty. Don’t overdo it.
6.) Add all ingredients (corn, tomatoes, bacon, noodles and sauce) to pan and combine until the noodles are nice and coated.
