fresh corn pestare pasta & seared grape tomatoes

How To Make fresh corn pestare pasta & seared grape tomatoes

• Step 1
  Microwave 3 ears of corn in husks on HIGH for 3 minutes.  Remove and repeat with the other 3 ears of corn.  Let cool, remove husks and silk and slice off kernels into a large bowl.
• Step 2
  In large heavy skillet, over medium heat, cook bacon until golden brown.  Using a slotted spoon transfer bacon to paper towel to drain.  Pour off all but 1 tablespoon of bacon drippings reserving one extra tablespoon for later use.
• Step 3
  Add tomatoes and 1/2-teaspoon salt to skillet; cook over medium heat until tomatoes are lightly browned and caramelized. Using slotted spoon transfer tomatoes to heatproof bowl. 
• Step 4
  Add reserved 1 tablespoon of bacon drippings to pan. Add corn, garlic, remaining salt and pepper and cayenne pepper; cook, stirring for 2 minutes or until garlic is fragrant.  Reserve 1 1/2 cups of corn mixture in small bowl and set aside.
• Step 5
  Pour the remaining corn mixture into a food processor or blender. Add Parmesan cheese, 1/4-cup pine nuts and cream; process until pestare is smooth and creamy.
• Step 6
  Meanwhile, cook pasta in a large pot of salted boiling water, stirring occasionally until pasta is tender but firm (fresh pasta will take about 1-2 minutes).  Drain pasta, reserving 2 cups of pasta water. 
• Step 7
  Return pasta to pot and add fresh corn pestare, reserved corn kernels,1/4-cup basil leaves and parsley.  Toss gently adding just enough of reserved pasta water to reach desired sauce consistency. Adjust seasonings to taste with salt, pepper and cayenne.
• Step 8
  Divide pasta among serving bowls. Top with seared tomatoes, crispy bacon, remaining pine nuts.  Garnish with remaining basil. Pass additional grated Parmesan as desired.
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