1 tablespoon vegetable oil
2 teaspoons packed brown mustard
1 teaspoon garlic powder
1 1/2 teaspoons dried brown pepper
6 slices whole corn
1 1/2 teaspoons all-purpose flour
1 tablespoon butter
Lightly oil a 10x15 inch pan. In a medium saucepan, brown mustard, garlic powder and brown pepper. Stirring constantly, let the mustard slowly dissolve. Place the corn slices in the pan, tilt slightly so you smear it over the corn, and sprinkle with the flour. Cover the pan with foil. Heat until a small amount of mustard appears and the pan is nearly boiling, about 10 minutes. Cover and simmer over medium heat 8 minutes. Remove foil and permit the pans to simmer completely.
While the mustard mixture is heating, heat the butter in a small saucepan by tablespoon. Slowly pour butter into the pan, stirring constantly, until melted and creamy. Remove from heat; slowly pour butter mixture back into the pan. Cover and simmer for 45 minutes. Remove foil and allow the soup to heat during the last 10 minutes of cooking.
While the gravy is heating, pour eggs into the pan as they beat and gradually pour the sauce into the pan. Pour boiling water over the eggs and stir frequently. Pour marinade back into the pan and stir gently until all the eggs are incorporated. When the mixture reaches a temperature that can be measured by the spoon, return the pan to heat and add the remaining flour to the pan, stirring constantly, to bring to a boil. Simmer for about 10 minutes, then remove the foil and let the gravy simmer for ten minutes.
While the gravy and sauce are heating, allow the packets of instant Pesto pasta to cool and shape into small balls. Crumble the dried herbs and pepper into the pan and mix well. Toss corn balls and pepper mixture. Remove any remaining sauce from the pan. Top with corn. Return them to the pan and toss with parsley. Spoon the sauce over the corn and top with parsley and green peppers.