Corn, Bacon and Pesto Pasta

[highlyeccentric]

This recipe has as its closest ancestor Smitten Kitchen's Corn and Bacon Pasta.


This recipe is: fairly easy (if you want to make it one pot, cook the pasta first and set aside), tomato-free
This recipe could be: gluten free with right choice of pasta & pesto; vegetarian if you take out the bacon (in which case I suggest adding some paprika, and/or toasted pine nuts); made entirely from pre-diced ingredients (cut the capsicum, use onion flakes, use diced bacon cubes); alcohol free (use pasta water)



About 200g of dried short pasta
About 100g of chunky diced bacon or lardons
1/2 to 2/3 of a cup of tinned or frozen corn kernels
1 small onion, diced (red is particularly nice)
1 capsicum (ie, bell pepper)
2 tbsp basil pesto
Pepper
Dried or fresh parsley
1/3 cup white wine
Parmesan
Oil

1. Prepare pasta according to pack, drain.
2. Fry onion and bacon in a little oil, 3-4 min or until bacon begins to crisp.
3. Add the wine, let it come to a simmer.
4. Add corn and capsicum, toss until capsicum begins to soften. Season with pepper.
5. Add pesto and stir until the cheese melts and becomes saucy.
6. Toss with pasta. Add parsley and garish with parmesan.