3 hours ago
Monday, June 14, 2010
I don't usually rave about such simple recipes, but this one was the bomb! (does anyone even say that anymore?).
The original recipe wants you to boil your zucchini and corn, but I used a cast iron skillet for my vegetables and bacon, and it was fantastic!
We each went back for thirds.
Fusilli w/ Zucchini, Corn and Bacon (adapted from Serious Eats):
1 lb. fusilli (curly) pasta
3 ears of fresh corn, corn removed from the cob
6 slices of bacon, chopped
3 zucchini squash, cut into small 1/2" pieces
4 Tbsp of prepared basil pesto
1/2 cup of pasta water
salt & pepper
Start with a 12" cast iron skillet and cook your bacon about 2 minutes, then add the cut up zucchini and corn.
Try not to stir the mixture too much, let the corn and zucchini get brown and caramelize in the bacon fat. About 12-15 minutes total.
Meanwhile, cook your pasta as per directions and don't forget to save 1/2 cup of the pasta water before draining.
Drain your pasta and add it to a large bowl or skillet, then add the cooked corn, bacon and zucchini.
Add the 4 tablespoons of basil pesto, reserved pasta water and season with salt and pepper.
This was such a crowd pleaser!
PS if you are curious about the gold flower, they are the dead clematis flowers climbing up my trellis, and they look like spun gold! So pretty!