This is not your traditional chilled pasta salad, although leftovers taste great straight from the fridge!
6 slices bacon
1 lb. corkscrew, bowtie or penne pasta
3 ears of corn, kernels cut from cob
1 1/2 lbs. zuchini, chopped into 1/2" pieces
3/4 cup of your fave pesto *
1/2 cup freshly grated parmesan
kosher salt
fresh cracked pepper
Fry bacon in a large skillet over medium heat, turning occasionally, until crisp. Remove and drain on paper towels.
Cook pasta in large stock pot of boiling salted water until al dente. Reserve 1/2 cup pasta water, then add veg to pot with pasta and cook two more minutes. Drain and set aside.
In large skillet over medium heat, combine pasta/veg, pesto and 1/4 cup of the reserved pasta water tossing to coat pasta/veg with pesto. Season to taste with salt and add additional pasta water to moisten (if needed). Top with crumbled bacon, parmesan cheese and a generous amount of fresh cracked pepper.
* You can use homemade pesto or store bought...my fave brand is Texafrance Traditional Basil Pesto.
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