Zucchini, Corn, and Basil Fusilli with Bacon

Zucchini, Corn, and Basil Fusilli with Bacon
Photo by Romulo Yanes

Ingredients

  • 6 bacon slices
  • 1 ½ pounds zucchini
  • 1 (5- to 7-ounce) container basil pesto
  • 3 ears corn
  • grated Parmigiano-Reggiano
  • 1 pound fusilli

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 quart water) until al dente. Reserve 1/2 cup pasta-cooking wat...

View full recipe at Epicurious

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