Anticipating the frost that came last night, I bought corn at the farmers market and we pulled out all the remaining basil from the garden. Most of it was not in great shape, as basil really does not like cold weather, but I salvaged what I could and made some more pesto for the freezer. Some of it went to last night's dinner. I really liked the contrast between the savory pesto, chewy pasta, and crunchy sweet corn. If you'd rather not use chicken, or if you like the addition, add some lightly toasted walnuts or pine nuts. This is great with fresh ingredients, but you could also make it through the winter with frozen pesto and frozen corn.
1 lb uncooked pasta
3 cups fresh corn kernels
2 cups cooked shredded chicken
1 cup pesto
Cook the pasta in a large pot of salted water. About two minutes before it is done, add the corn.
Drain the pasta and corn, reserving a little of the cooking water, and return to the pot. Stir in the chicken and pesto, thinning with a little cooking water if desired.
Serves about 6.
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