Some of my best pasta recipes have come from Food and Wine as did this recipe.
It was actually to be made with whole-wheat pappardelle but none was available close by so I used regular.
I also substituted regular bacon for the pancetta.
2 c. loosely packed ARUGULA, plus more for garnish
2 Tbsp. toasted sliced ALMONDS
1/4 c. EXTRA-VIRGIN OLIVE OIL
12 oz. fresh PAPPARDELLE (or 1/2 pound dried whole-wheat pappardelle)
3 ounces PANCETTA, sliced 1/8 inch thick and cut into 1/2-inch strips
1/2 c. finely chopped ONION
1 c. CORN
2 Tbsp. BUTTER
Freshly grated PARMIGIANO-REGGIANO cheese for serving
In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds.
Drain in a collander and rinse under cold water.
Squeeze the arugula dry and transfer to a food processor.
Add the garlic and almonds and pulse until finely chopped.
With the food processor on, gradually add the olive oil in a slow steady stream.
Season with salt.
Add the pappardelle to the boiling water and cook until al dente.
Drain, reserving 1/2 cup of the pasta water.
Meanwhile, in a large skillet, cook the pancetta over moderate heat, stirring until browned, 5 minutes.
Spoon off most of the fat.
Add the onions to the skillet and cook until translucent, 5 minutes.
Add the corn and cook until crisp-tender, 1-2 minutes.
Add the pasta, reserved pasta water, pesto and butter to the skillet and cook, tossing until the pasta is hot and evenly coated.
Season with salt and transfer to a bowl.
Garnish with arugula leaves and serve, passing grated cheese at the table.