Zucchini, Corn, and Basil Fusilli with Bacon

2014-09-26
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

From Epicurious

Very nice mix of flavors, pretty quick to cook, and the ingredients are cheap as hell.  ITT Round 2 of “Kalman remembers that he sucks at plating.” – Kalman

Ingredients

  • 6 bacon slices
  • 1 pound fusilli
  • 3 ears corn, kernels cut from cob
  • 1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
  • 1 (5- to 7-ounce) container basil pesto
  • Grated Parmigiano-Reggiano

Method

Step 1

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Step 2

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 water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Step 3

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.

Step 4

Top with crumbled bacon and a generous amount of freshly ground pepper.

Recipe Type: , Tags:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Chilled Watermelon Coconut & Tapioca Soup

  • Beef Wellington

  • Blueberry Muffins

  • Ouef Brouille

  • Apple Strudel Muffins