Pesto Fusilli with Corn, Zucchini, and Bacon
Fusilli tossed with pesto, bacon, corn, and zucchini is a bright, savory pasta with sweet kernels and tender-crisp vegetables in every bite.
Prep 15 min · Cook 25 min · Total 40 min · Makes 6 servings
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
- Warm a skillet over medium heat, then cook the bacon until it has browned without turning overly crisp. Pour off part of the rendered fat, but leave enough behind to lightly slick the pasta.
- While the bacon cooks, bring a large pot of salted water to a boil. Add the pasta, and during the last couple minutes of cooking, stir in the corn and zucchini so they blanch with it. Scoop out some of the pasta water before draining.
- Drain the pasta and vegetables, then transfer them to the skillet with the bacon. Stir in pesto until the pasta is evenly coated. Add reserved pasta water as needed to loosen the sauce and keep everything from tasting dry. Finish with Parmesan and black pepper, then serve.