This recipe is based on one I found over at Hint of Honey (my new favorite blog). Jon's not a big fan of zucchini so I used yellow summer squash and added some red pepper since we like our food with a little kick. It was amazing!
INGREDIENTS
1 lb. whole wheat fusilli pasta
6 slices bacon, crumbled
1 cup frozen sweet corn
2 medium yellow squash, sliced thinly
1 lb. whole wheat fusilli pasta
6 slices bacon, crumbled
1 cup frozen sweet corn
2 medium yellow squash, sliced thinly
1 small yellow onion, finely chopped
1 tsp of red pepper flakes
2 gloves of garlic , minced
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 food processor 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 veggie mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly shaved parmesan.
Serves 4
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 food processor 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 veggie mixture and pesto. Add a little of the cooking water to thin, if necessary. Stir in the bacon. Serve topped with freshly shaved parmesan.
Serves 4
