Zucchini, Corn, and Basil Fusilli with Bacon

 

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
• grated Parmigiano-Reggiano

 Directions:

• 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, grated Parmigiano-Reggiano and a generous amount of freshly ground pepper.

Gourmet.com