Linguine And Zucchini With Bacon Corn Pesto Recipe

Name: Linguine And Zucchini With Bacon Corn Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon; 4 cups corn fresh cut from about 6 ears; 4 garlic cloves minced, evenly divided; 1 1/4 teaspoons coarse kosher salt or sea; 3/4 teaspoon freshly ground black pepper; 1/2 cup Parmesan cheese fresh grated, plus more for serving; 1 cup walnuts or pine nuts, toasted; 1/4 fresh basil chopped; 1/2 cup extra-virgin olive oil; 10 ounces linguine like Barila whole grain; 2 tablespoons olive oil; 2 medium zucchini cut in ribbons using a potato peeler or mandolin

Servings: persons

6 slices bacon
4 cups corn fresh cut from about 6 ears
4 garlic cloves minced, evenly divided
1 1/4 teaspoons coarse kosher salt or sea
3/4 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese fresh grated, plus more for serving
1 cup walnuts or pine nuts, toasted
1/4 fresh basil chopped
1/2 cup extra-virgin olive oil
10 ounces linguine like Barila whole grain
2 tablespoons olive oil
2 medium zucchini cut in ribbons using a potato peeler or mandolin

1
Cook bacon in a large skillet until crispy and brown, set aside on paper towels to drain. Drain grease from skillet all but 1 tablespoon. Over medium-low heat add corn, garlic, salt and pepper sauteing until corn is tender but not browned, about 4 minutes. Transfer 1 and 1/2 cups corn to small bowl and set aside. Add remaining corn to the bowl of a food processor along with Parmesan, pine nuts and 1/3 cup basil. With machine running, add olive oil through feed tube and blend until pesto is almost smooth, set aside.
2
Start the pasta water cooking in a large pot of boiling salted water cooking until al dente and reserving 1 and 1/2 cups of the pasta water. Meanwhile in the same skillet heat 1 to 2 tablespoons over medium-low heat, add garlic and zucchini ribbons saute about 5 minutes just until zucchini starts to break down and becomes tender.
3
Drain pasta and return to pot. Add half of the corn pesto and corn kernels, tossing over low heat until warmed through, adding reserved pasta water by 1/4 cupfuls and additional corn pesto if needed until you get a smooth thin consistency and all the noodles are coated evenly. Season to taste with salt and pepper.
4
Sprinkle 1/4 cup basil leaves over top and serve with a sprinkle of bacon crumbles and Parmesan cheese.

1396

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 slices bacon, 4 cups corn fresh cut from about 6 ears, 4 garlic cloves minced, evenly divided, 1 1/4 teaspoons coarse kosher salt or sea, and more.

Yes, Linguine And Zucchini With Bacon Corn Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Linguine And Zucchini With Bacon Corn Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions