Pesto Fusilli with Corn, Zucchini, and Bacon Recipe
Category
Pesto
Cusine
American
What do you need?
How to make?
Ingredients
3 slices bacon, chopped roughly
1 pound fusilli or other short pasta
2 ears corn, kernels cut from cob
2/3 pound zucchini, chopped into 1/2-inch pieces
Basil pesto to taste
Parmesan to top
Directions
Heat a skillet over medium heat and cook the bacon until browned but not too crisp. Drain some of the fat, leaving a bit to coat the pasta. In the meantime, bring a large pot of salty water to boil. Cook the pasta, adding the vegetables for the last couple minutes to blanch. Reserve some pasta cooking water. Drain the pasta with vegetables and add them to the skillet. Add pesto until everything is well-coated. Use the pasta cooking water to loosen and avoid dryness. Top with Parmesan and black pepper and serve.
