Is it creepy that every day I’m more and more convinced that I moved to the best place on earth? Are you tired of me going on and on extolling the virtues of living in the woods? Well, tough! Cause I love it here, and you get to hear all about it.
That’s not to say that there aren’t things that are tough, but everything seems so much more balanced than previously. I worked crazy long hours this week, but that just means I get a three day weekend. It’s been cold and gloomy this week, but last weekend was gorgeous and this one promises more of the same. We have a lot of yard work and cleanup on the agenda in the coming weekends (having moved into a place that was vacant and had the bare minimum done to the landscaping) but we have a hot tub to sink into after completing the work. See, it’s hard to get cranky when you’re surrounded by awesome.
I also continue to be amazed at the wildlife that surrounds us. Take for example this adorable (and nuisancey) deer. Sure, it means extra protection on the garden and apple trees, but that sight there still takes my breath away. Ok, maybe it’s because I’m screaming, “Cripes! Watch out for that deer!” but still.
So yeah, it’s been a busy, busy week, and I’m ready to collapse with a book (perhaps into the aforementioned hot tub). But that’s ok, because this tasty-asty pasta comes together in a snap. The bacon, of course, is amazing, but the balsamic cuts the richness. And fresh corn and tomatoes, yum! Even if it doesn’t look like spring yet, delish produce is making it’s way into the stores up here. Normally, you’d find me going on about the importance of local vegetables, but let’s be honest, it’s been a long winter, and that “fresh” sweet corn is starting to look awfully good. So don’t wait until high summer to make this, in fact, don’t even wait until tomorrow!
Bacon, tomato, and corn pasta
3 ears corn
8 ounces spaghetti
1/2 lb bacon, cut into 1/2 – 1 inch slices
1 1/2 Tbsp olive oil, divided
1/2 small onion, chopped
1/2 green pepper diced
1 1/2 cups tomatoes halved
1Tbsp balsamic vinegar
2 tbsp Chopped fresh basil
Salt and pepper
Parmesan cheese for serving
Bring a large pot of water to a boil. Remove corn from cobs and set aside. Place cobs in water and add pasta. Cook pasta to desired doneness. Drain, reserving 1/4 cup of pasta water. Toss pasta with 1/2 Tbsp oil. Return pasta to pan, covering to keep warm.
Meanwhile, cook bacon over medium high heat until browned. Remove from pan and place on a paper towel. Drain all but 1 tbsp of bacon fat from pan and add 1 tbsp olive oil. Reduce heat to medium. Add onions and green pepper. Cook 1 minute. Add corn and cook about 3 minutes more. Add tomatoes and basil and cook 2 minutes more. Stir in vinegar.
Add vegetables and bacon to pasta, toss with reserved pasta water. Season with salt and pepper. Serve topped with Parmesan.