If you haven't made your pesto yet, it's really simple and only takes a few ingredients. Click here for our Perfect Pesto Recipe.
Roast your sweet corn in the husk in a 350 degree oven for 30 minutes. Once cool enough to handle, strip the cobs of the kernels. Keep the cobs in your freezer for a chowder, and set the kernels aside for the moment. If using frozen corn, just thaw and drain.
Fry up your bacon in a skillet (or in an oven-- 400 degree oven for 15-18 minutes, drain on paper towel.) Roughly chop and set aside.
Cook your pasta according to the directions (go for slightly al dente), and reserve a half cup of your pasta cooking water.
Add the pasta, about half your pesto and a splash of your pasta water back to the hot pot where you cooked the pasta. Turn the heat to low, and stir in the pesto to coat the noodles in the sauce. Take a bite, and add more pesto and pasta water as you like, and then stir in the sweet corn. If adding ribbons of swiss chard or other greens, add in here as well. Remove from heat.
Serve with chopped bacon and sliced cherry tomatoes on top!