I came across this wonderful recipe while looking the the Gourmet web site. They offer lots of great seasonal recipes! I am a big fan of eating locally and seasonally. To really appreciate the beauty of summer sweet corn it should only be enjoyed when nature intended us to enjoy is...those long hot days of summer.
Zucchini, Corn and Basil Fusilli with Bacon
6 bacon slices
1 lbs of fusilli
3 ears of fresh corn, cut off the cob
1 1/2 lbs zucchini, coarsely chopped
1 (5-7 oz) container of basil pesto
Parmigiano-Reggiano to garnish
Cook bacon in a 12 inch heavy skillet over medium heat, stirring occasionally until crisp. Drain on paper towels. Discard drippings from pan.
Meanwhile cook fusilli in a pasta pot of boiling salted water (3 Tbs salt per 6 quarts of water) until al dente. Reserve 1/2 cup of the pasta cooking water, then add vegetables to pasta in pot and cook. partially covered, for 2 minutes. Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup of the reserved pasta water and toss. Season with salt and moisten with additional pasta water if needed.
Top with crumbled bacon and a generous amount to freshly ground pepper.
Recipe by Melissa Roberts photo by Romulo Yanes
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