Remembering that night
September’s coming soon
I’m pining for the moon
And what if there were two
Side by side in orbit
Around the fairest sun?
The bright tide forever drawn
Could not describe nightswimming”
– from “Nightswimming,” by REM
September is indeed coming soon, and I was looking for one last entree recipe this week that would be perfect for summer’s end. I wanted to make a pasta dish that featured the zucchini and corn that are at their best right now. And I found exactly that, with pesto, bacon and grated parmesan to give it a bold flavour.
I scaled down the pasta from the original a little because I wanted the vegetables to shine, and they did. This recipe makes a large batch, but it’s also perfect for next-day lunch leftovers, served at room temperature.
Zucchini, Corn and Pesto Fusilli
Adapted from Epicurious
Note: recipe could be halved
6 bacon slices
3 cups dry fusilli (or similar pasta)
3 ears of corn, kernels cut from cob
2 medium zucchini, coarsely chopped (1/2″ pieces)
1 container (approximately 7 ounces) basil pesto
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot. Cook, partially covered, for 2-3 minutes (the water will stop boiling, and that’s okay). Drain.
Add pasta with vegetables to skillet, along with pesto and 1/4 cup of the reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and freshly grated Parmigiano-Reggiano. Serve warm (although room temperature leftovers the next day are also superb).