Zucchini, Corn, and Basil Fusilli with Bacon

Ingredients

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

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