Go Back
Adam

Creamy Pesto Summer Pasta with Corn, Bacon, and Bell Pepper – A Bright, Flavor-Packed Warm-Weather Dinner

There’s something magical about summer pasta dishes—they’re lighter, brighter, and packed with fresh, seasonal ingredients. This Creamy Pesto Summer Pasta combines the smoky richness of crispy bacon, the sweetness of summer corn, the vibrant crunch of bell pepper, and a velvety pesto cream sauce that brings it all together. It’s quick, colorful, and satisfying—perfect for busy weeknights, weekend barbecues, or even a backyard dinner party. And because it can be served warm or at room temperature, it’s ideal for meal prep or potlucks too. The pesto base adds herby depth, while the corn and bell pepper give it a pop of summery sweetness. Add a touch of parmesan and a squeeze of lemon juice, and you’ve got a meal that’s as fresh as it is comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🥓 Protein
  • 6 slices bacon chopped
🌽 Vegetables
  • 1½ cups corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 2 cloves garlic minced
🍝 Pasta
  • 12 oz short pasta penne, fusilli, or farfalle work best
🧀 Dairy
  • ½ cup heavy cream
  • ½ cup grated parmesan cheese
🌿 Sauce & Flavor
  • ⅓ cup pesto homemade or store-bought
  • Salt and black pepper to taste
  • Juice of ½ lemon optional, for brightness
🫒 Oils
  • 1 tbsp olive oil optional, for sautéing veggies if skipping bacon

Equipment

  • Large pot (for pasta)
  • Skillet or sauté pan
  • Knife and cutting board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Colander
  • Mixing bowl (optional, for tossing)

Method
 

Step 1. Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente according to package directions.
  3. Reserve ½ cup of pasta water, then drain the rest and set aside.
Step 2. Cook the Bacon
  1. While pasta is cooking, heat a large skillet over medium heat.
  2. Add chopped bacon and cook until crispy, about 6–8 minutes.
  3. Use a slotted spoon to remove bacon and place on paper towels.
  4. Leave 1–2 tbsp of the bacon fat in the pan (or use olive oil if preferred).
Step 3. Sauté the Veggies
  1. In the same skillet with bacon fat, sauté garlic for 30 seconds.
  2. Add diced red bell pepper and corn. Cook for 4–5 minutes until softened and slightly caramelized.
  3. Season lightly with salt and black pepper.
Step 4. Make the Creamy Pesto Sauce
  1. Reduce heat to low. Stir in the pesto and heavy cream.
  2. Let it simmer for 2 minutes to warm through.
  3. Add parmesan cheese and stir until the sauce is smooth and slightly thickened.
  4. Add a splash of reserved pasta water if the sauce is too thick.
Step 5. Combine Everything
  1. Add drained pasta and cooked bacon to the skillet.
  2. Toss everything together until coated in the creamy pesto sauce.
  3. Squeeze in lemon juice if using, for a fresh finish.
Step 6. Serve
  1. Serve warm, topped with extra parmesan, fresh basil, or black pepper.
  2. Also delicious served slightly chilled or at room temp as a pasta salad!

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not ideal due to cream and pasta texture, but can be done for up to 1 month.
Reheat: Gently reheat in a pan over medium-low heat with a splash of cream or broth. Also great eaten cold as a pesto pasta salad.
🥄 Variations
Vegetarian: Skip the bacon and sauté the veggies in olive oil or butter. Add sautéed mushrooms or sun-dried tomatoes for extra umami.
Vegan: Use plant-based cream, vegan pesto, and dairy-free parmesan.
Add Protein: Grilled chicken, shrimp, or chickpeas work beautifully.
Pasta Swap: Use whole wheat, gluten-free, or chickpea pasta.
Extra Veggies: Add zucchini ribbons, cherry tomatoes, or baby spinach for a garden-inspired version.
❓ 10 FAQs
1. Can I use frozen corn?
Yes! Just thaw and drain before using. You can even sauté it straight from frozen.
2. Can I make this ahead of time?
Absolutely—it keeps well in the fridge and tastes great cold.
3. What’s the best pesto to use?
Homemade basil pesto is ideal, but any store-bought version will work. Try sun-dried tomato or arugula pesto for a twist.
4. Is this dish spicy?
No, but you can add red pepper flakes or hot pesto for heat.
5. Can I skip the cream?
Yes—sub with pasta water and a bit of olive oil for a lighter version.
6. What pasta shapes work best?
Short shapes like penne, fusilli, or farfalle hold the sauce well.
7. Can I use turkey bacon?
Yes—just cook it in olive oil for extra crispness.
8. Can I add cheese on top?
Of course! Parmesan, feta, or burrata would be delicious.
9. Can I freeze it?
Not ideal due to dairy, but possible. Freeze in airtight containers and reheat gently.
10. Is this kid-friendly?
Definitely! The creamy texture and sweet corn make it a hit with little ones.
🏁 Conclusion
This Creamy Pesto Summer Pasta with Corn, Bacon, and Bell Pepper is a warm-weather winner. With bold flavor from pesto, salty crunch from bacon, and sweet bursts of corn and bell pepper, it’s both hearty and light—a perfect balance for summer meals.
Quick enough for busy weeknights and tasty enough for entertaining, this dish brings together comfort and freshness in one delicious skillet. Add it to your summer rotation and watch it become a household favorite.