Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 tsp (5ml) salt
  • 3 cups (450g) sweet corn kernels
  • 6 slices (170g) thick-cut bacon, diced
  • 1 medium (150g) red bell pepper, finely diced
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (125g) basil pesto
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tbsp (30ml) Greek yogurt

Instructions:

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta, reserving 2 tablespoons of the cooking water. Spread the pasta on a baking sheet or leave in the colander to cool for 5-10 minutes.
  2. Place diced bacon in a cold skillet and turn heat to medium-high. Fry until crispy and fat has rendered. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
  3. Add corn kernels to the hot bacon fat (add 1 tbsp olive oil if needed). Sauté without stirring for 2-3 minutes until golden brown and nutty. Remove from heat and stir in the diced red bell pepper.
  4. In a large mixing bowl, whisk together the pesto, lemon juice, Parmesan cheese, and Greek yogurt. Stir in the reserved pasta water to create a velvety consistency.
  5. Add the cooled pasta, charred corn and pepper mixture, and crispy bacon to the bowl. Toss gently until evenly coated.