Tagliatelle with Fresh Corn Pesto

Ingredients

• 4  bacon 
• 0.8 cup basil fresh divided
• 0.8 teaspoon pepper black freshly ground
• 1.3 teaspoons kosher salt 
• 4 cups ears corn fresh (cut from 6 large ears)
• 1 large garlic clove minced
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 cup parmesan cheese freshly grated for serving
• 0.3 cup pinenuts toasted
• 8 ounces tagliatelle 

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain.
2. Pour off all but 1 tablespoon drippings from skillet.
3. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes.
4. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor.
5. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
6. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
7. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot.
8. 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 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
9. Transfer pasta to large shallow bowl.
10. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon.
11. Serve pasta, passing additional grated Parmesan alongside.