Recipe: Pasta with Fresh Corn Pesto

This weekend my brother moved into his first real New York (i.e. Manhattan) apartment.

I helped.



First, I tested his bed's napping potential.

Two thumbs up.



Then, I evaluated his electrical outlets for their cell phone charging abilities.

Yeah.  They work.



And finally, I looked over the the schedule for the week-long job orientation he was going to have to attend.  And vomited a little every time it said the phrase "working lunch".

He kicked me out approximately two hours later. 

I can't for the life of me understand why.

I felt a little bit under-appreciated.  So I went home and made myself some pity pasta.

Sweet creamy corn pesto made delectably smoky with the addition of tempeh bacon (or regular bacon for those of you omnivores out there).  It's basically summer in a bowl.   

Highly recommended after a day of strenuous activity.  Or of napping unapologetically in someone else's bed.  No judgment.



Pasta with Fresh Corn Pesto
Serves 4, adapted from Bon Appetit August 2010

Ingredients

• 4 slices tempeh bacon (or regular bacon if not vegetarian), cut into 1/2-inch pieces
• 4 cups fresh corn kernels (from six large ears)
• 2 cloves garlic, minced
• 1 1/4 tsp coarse salt
• 3/4 tsp freshly ground black pepper
• 1 lb summer squash, chopped
• 1/2 cup parmesan cheese
• 2 tbsp olive oil
• 8 oz pasta
• 3/4 cup coarsely torn fresh basil leaves, divided

Instructions

1. Heat 2 tbsp olive oil in a large non-stick skillet over medium heat.  Cook tempeh bacon until crisp and brown, stirring often.  Transfer to paper towels to drain.
2. Add corn, garlic, salt, and black pepper to the skillet.  Saute over medium-high heat until corn is just tender but not brown, about 4 minutes.  Transfer 1 1/2 cups corn to a small bowl and reserve.  Scrape the remaining corn mixture into a food processor.  Add 1/2 cup parmesan and pine nuts to the processor bowl.  blend until pesto is almost smooth.
3. Add summer squash to the pan that the corn was cooked in.  Saute until cooked through, about 6-7 minutes.
4. Cook pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally.  Drain, reserving 1 1/2 cups cooking liquid.  Return pasta to the pot.  Add corn pesto, reserved corn, reserved bacon, summer squash and 1/2 cup basil leaves.  Toss pasta over medium heat until warmed through, adding reserved pasta water by the 1/4 cupfuls to thin to desired consistency, 2-3 minutes.  Season pasta to taste with salt and pepper.
5. Serve, sprinkled with remaining basil leaves.

I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory as well as Presto Pasta Nights hosted by Jennifer of For Such a Time As This.