Pasta with Fresh Corn Pesto

From Bon Appetit (August 2010)
 

4 bacon slices, cut lengthwise in half, then crosswise into ½-inch pieces (I used turkey bacon)
4 cups fresh corn kernels (cut from about 6-8 ears) (I used frozen corn)
1 large garlic clove
1¼ teaspoon coarse kosher/sea salt
¾ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese, plus additional for serving
1/3 cup pine nuts, toasted
1/3 cup olive oil
8 ounces brown rice fettuccine (or any pasta you have laying around)
¾ cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, salt, and pepper to drippings in the skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1½ cups corn kernels to a small bowl and reserve. Scrape the remaining corn mixture into a food processor/blender. Add ½ cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1½ cups pasta cooking liquid. Return pasta to empty pot. Add corn pesto, reserved corn kernels, and ½ cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta liquid by ¼ cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large shallow bowl. Sprinkle with remaining ¼ cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

I added diced tomatoes as well.  I thought this was a great addition, Tim disagreed, so you'll have to try it out for yourself.