Zucchini, Corn, and Bacon Fusilli with Basil Pesto

When I was first with you, I wrote posts about my indifference to pasta dishes. About how my husband would rather have pasta than just about any other meal, but it was the last thing I would choose. But things have changed since then. I think Dustin has converted me into a pasta person. Because as of late, I find myself bookmarking and subsequently cooking and noshing lots of noodles. And liking it, too! I'm not sure when the transformation took place. It might have been this lasagna or this cheesy bake that changed my perspective on the world. But never mind the specifics, our visions have united and we're a pasta-obsessed duo now!

This recipe caught my attention because it stars two of summer's freshest ingredients: corn and zucchini. (And then there's basil in the pesto.) The bacon is just a bonus. A touch of bacon grease flavors the vegetables and the crumbled bacon adds a salty bite to the finished dish. Don't over cook the corn and zucchini- simply saute them until slightly tender. You don't want soggy veggies. And be sure to toss a generous handful of high-quality Parmigiano on top. Then you'll see what I mean about pasta.

Zucchini, Corn, and Bacon Fusilli with Basil Pesto

INGREDIENTS
1 lb. whole wheat fusilli pasta
6 slices bacon, diced
3 ears corn, kernels sliced off
1 1/2 lbs. zucchini (I also used some yellow squash)
salt and freshly ground black pepper, to taste
Parmigiano Reggiano, freshly grated for serving

Basil Pesto:
1 1/2 cups fresh basil
1/2 cup pine nuts, toasted
2 small cloves garlic
6 Tbsp. Parmesan, freshly grated
6 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To prepare the pesto, place the basil, pine nuts, garlic, and Parmesan in a food processor. Pulse to create a chunky paste. With the motor running, stream in the olive oil until smooth. Season to taste with salt and freshly ground black pepper.

2. In a large skillet, cook the bacon over medium heat until crisp. Set bacon aside on a paper towel to drain. Reserve about 1 Tbsp. of bacon grease in the skillet and return to medium heat. Add the corn and zucchini and saute until tender-crisp, about 8-10 minutes. Season to taste with salt and freshly ground black pepper.

3. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook, according to package directions, until al dente. Drain, reserving some of the pasta cooking water. Toss the cooked pasta with the zucchini mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly grated Parmesan.

Serves 4-6.

(Adapted from Gourmet)