By Eve Fox, Garden of Eating
Serves 4
1 lb. pasta – shape is up to you
1 bunch arugula leaves, washed and dried
1 cup fresh basil leaves, washed, dried and torn up or chopped (if you have fresh oregano or parsley on hand, throw some in)
2-3 ears of corn kernels, cooked and cut off the cob
2 medium sized, ripe tomatoes (or a cup of ripe cherry tomatoes), diced
1 small red onion, diced
2-3 strips of bacon, chopped
Sea salt and black pepper, to taste
Olive oil
Parmesan cheese
1. Boil a large pot of salted water for the pasta and get it started cooking.
2. Sautée the bacon pieces and the onion in a frying pan until the onion is translucent and the bacon is crisp. You may need to add more fat (but probably not) in which case you can either use some olive oil or some bacon fat if you've heeded my recent tip about saving your bacon drippings.
3. Once the pasta is al dente, drain it and toss it with some olive oil in a large serving bowl. Add the tomatoes, onions and bacon, herbs, corn kernels, and arugula and toss to combine. Season with salt and pepper to taste and top with grated Parmesan cheese.
