Pasta with Fresh Corn Pesto

• 4 cups fresh corn kernels (from about 4 large ears of corn; see tip below for technique)
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese, plus some for garnish
• 1/3 cup pine nuts, toasted
• 1/3 cup extra virgin olive oil, plus 1 tbsp
• Salt and pepper
• 8 oz thick cut pasta, such as fettuccine
• 3/4 cup fresh basil, coarsely chopped

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add corn, garlic, about 1 tsp salt and 1/2 tsp black pepper.

Saute until corn is tender but not brown, 3-4 minutes.

Reserve about 1 1/2 cup of corn mixture in a small bowl.

Place the remaining corn mixture into a food processor.

Add Parmesan and pine nuts and puree to combine.

With machine running, add in olive oil and blend until pesto is almost smooth. Set aside.

Cook pasta in a large pot of salted, boiling water until just tender.

Reserve about 1 1/2 cups of the pasta water and drain pasta.

Return pasta to the pot and combine with corn pesto, reserved corn kernels and 1/2 cup basil leaves.

Toss over medium heat, adding pasta water by 1/4 cupfuls to thin out the pesto.

Cook until warmed through and of the desired consistency.

Season to taste with salt and pepper.

Serve pasta garnished with fresh basil and a sprinkle of Parmesan cheese.