Serves6
- Active time:10 min
- Start to finish:20 min
July 2008
Summer's bounty gets even better when it's combined in a fresh-tasting pasta.
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6
bacon slices
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1
lb
fusilli
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3
ears corn, kernels cut from cob
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1 1/2
lb
zucchini, coarsely chopped (1/2-inch pieces)
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1
(5- to 7-ounce) container basil pesto
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Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
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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.
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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.
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Top with crumbled bacon and a generous amount of freshly ground pepper.
