Looking for ways to use up tomatoes, corn, onions, and garlic? If you’re like me, it’s not that you don’t want to use them, because they are fantastic right now, but… I’m always looking for different ways to use them, since they are a welcome constant in our csa.

This dish is super simple to make, and easily interchangeable. You can use a homemade pesto, or save a step and dump in a jar of your favorite store-bought version. While I used tortellini, if you are avoiding dairy you could substitute a different type of pasta that you have on hand (I would suggest a thicker pasta like a rotelle or parpadelle). And, if you avoid meat, you could skip the bacon and start the recipe by substituting avocado oil in place of bacon fat. 

Ingredients:

bacon, 8-10 pieces roughly chopped

1 carton of grape tomatoes, quartered (can substitute 3 small heirloom tomatoes cut into wedges)

1 bunch of spring onions, whites only, thinly sliced (can sub scallions)

1 cup of corn, kernels off the cob (about 2 ears), can use frozen as well

1lb fresh pasta, I prefer tortellini 

8oz of your favorite pesto sauce

Directions:

In a large skillet on medium heat, brown bacon.

Remove from pan and drain, leaving a thin layer of bacon fat covering the bottom of the pan. (Here's where you would heat avocado oil until shimmering, if you were wanting to leave out the meat).

Add sliced spring onions to fat. Make sure you stir, as onions are thin, and you want them to slightly crisp, without burning. Add in tomatoes. Turn heat to low, and let simmer until tomatoes are soft.

While tomatoes are softening, bring a large pot of salted water to boil. Add in fresh tortellini and cook according to directions. Drain and set aside.

Add corn to tomato mixture. Cook for 2-4 minutes until just tender. Return bacon to pan. Add tortellini to vegetable/bacon mixture and add pesto. Stir to coat with sauce. Remove from heat and serve.