Pasta makes a quick and easy weeknight meal, especially with the help of a few convenience products. This week’s Bowties with Bacon, Corn and Sundried Tomato Pesto comes together in just under 30 minutes and one of the secrets of the sauce is a jar of sundried tomato pesto. I’ve begun the recipe by cooking up a 12-ounce box of bowtie pasta, reserving some of the pasta cooking water just in case I need it to thin out the sauce.
I’ve cooked and crumbled some bacon, reserving a bit of the bacon drippings and now I’ll add some corn kernels. Saute until the corn begins to brown slightly.
You can use defrosted frozen corn in the pasta-just be sure to drain it very well. But, since we’re at the height of summer corn season I suggest using fresh corn this time of year.
Add the pasta to the corn mixture and then add the pesto and a little cream or half and half. Cook, stirring, until everything is hot, adding some pasta water if needed to thin the sauce.
You can stir the bacon into the pasta, or just sprinkle it over the top. Pass grated Parmesan at the table and serve with a big green salad on the side.