Pesto Bacon Fusilli with Zucchini and Corn
Author: Adapted from Epicurious
- 12 slices bacon
- 375g (1 box) fusilli
- 1 can (540ml / 19oz) corn
- 2 zucchini cut into small chunks (I quartered my zucchini lengthwise and then chopped 1cm)
- 1 (standard 218ml jar) basil pesto
- Cook bacon over medium heat in a skillet, stirring occasionally, until crisp. Drain on paper towel.
- You can either choose to fry your zucchini in the bacon drippings or boil it along with the corn.
- Meanwhile, cook fusilli according to package instructions. Add vegetables to the last 2 minutes of cooking time. Reserve ½ cup pasta water. Drain.
- Pour pasta and vegetables back into the cooking pot. Add pesto and bacon and ¼ cup reserved water. Stir to combine.
- Add more water if it looks a little dry.
Recipe by Roasted at http://www.roastedmontreal.com/2015/04/pesto-bacon-fusilli-with-zucchini-and-corn.html
3.2.2929