ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON

ZUCCHINI, CORN, AND BASIL FUSILLI WITH BACON image

Yield 6 people

Number Of Ingredients 5

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

Steps:

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