Zucchini, Corn, And Basil Fusilli With Bacon
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
450 g
FusilliDirections:
1
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp
2
Drain on paper towels; discard drippings from skillet
3
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente
4
Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling)
5
Drain
6
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss
7
Season with salt and moisten with additional cooking water if necessary
8
Top with crumbled bacon and a generous amount of freshly ground pepper
9
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp
10
Drain on paper towels; discard drippings from skillet
11
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente
12
Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling)
13
Drain
14
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss
15
Season with salt and moisten with additional cooking water if necessary
16
Top with crumbled bacon and a generous amount of freshly ground pepper