Ingredients :
    6 bacon slices, chopped
    6 cups of fresh tender corn kernels
    2 garlic cloves, minced
    ¾ cup grated parmesan cheese, approximately
    ½ cup nuts, toasted and chopped
    ½ cup extra virgin olive oil
    1 lb 2 oz (½ k) fettuccine
    1 cup basil leaves, torn into medium size pieces
    Extra grated parmesan cheese, for serving


Cook bacon in a large skillet until brown and crispy. Remove bacon with a slotted spoon and place on paper towel to drain fat. Reserve.

Leave 1 tablespoon of the bacon´s fat in the skillet and discard rest. Add corn kernels, garlic, salt, pepper and cook stirring for 4 or 5 minutes until corn is tender (do not brown). Once kernels are tender transfer 2 cups to a separate bowl.
Scrape remaining kernels into the processor. Add parmesan cheese and nuts. Process and gradually add olive oil while machine is running until smooth. Reserve.

Cook pasta in boiling salted water until al dente. Drain and reserve 2 ½ cups of cooking water. Return pasta to saucepan and stir in corn pesto and the reserved kernels. Mix.
Heat pasta with corn pesto and gradually stir in pasta cooking liquid until the desired consistency is obtained. Correct seasoning.

Transfer pasta to a serving bowl and sprinkle reserved bacon and basil on top. Serve with grated parmesan cheese alongside.

More delicious pasta recipes:
Fettuccine with squash puree and leek
Fettuccini with funghi porcini and mushrooms
Pasta with mushroom, Portobello and onion
        6 – 8 servings