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Zucchini, Corn and Basil Fuisili w/Bacon




Source of Recipe


Helen Roberts - ATM


Recipe Introduction


Summer's bounty gets even better when it's combined in a fresh-tasting pasta.


List of Ingredients






* 6 bacon slices
* 1 lb fusilli
* 3 ears corn, kernels cut from cob
* 1 1/2 lb zucchini, coarsely chopped (1/2-inch pieces)
* 1 (5- to 7-ounce) container basil pesto

*
Accompaniment:
grated Parmigiano-Reggiano Cheese


Recipe





*
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
*
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
*
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
*
Top with crumbled bacon and a generous amount of freshly ground pepper.