Dinner Tonight: Pesto Fusilli With Corn, Zucchini, And Bacon Recipe

1. 1

   Heat a skillet over medium heat and cook the bacon until browned but not too crisp. Drain some of the fat, leaving a bit to coat the pasta.

2. 2

   In the meantime, bring a large pot of salty water to boil. Cook the pasta, adding the vegetables for the last couple minutes to blanch. Reserve some pasta cooking water.

3. 3

   Drain the pasta with vegetables and add them to the skillet. Add pesto until everything is well-coated. Use the pasta cooking water to loosen and avoid dryness.

4. 4

   Top with Parmesan and black pepper and serve.

* Per serving · 4 servings · Values may vary.

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