Thursday, August 07, 2008

zucchini, corn, and basil fusilli with bacon

This recipe is from this month's Gourmet magazine. Ama B made it the other night and it was really good. She used bow tie pasta and not as much zucchini. I ate some yesterday sort of lukewarm with a tomato and cucumber salad dressed with balsamic vinegar. I mixed the two together and got a delicious pasta salad. If you don't have pesto, just add fresh basil, parmesean cheese, and some olive oil.


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

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 quart 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.

For the pasta salad--Cool to lukewarm and add:

1/2-1 container of grape tomatoes, sliced in half

1 fresh cucumber, peeled, seeded & diced

dress with 1/4 cup or more balsamic vinegar

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