Zucchini and Linguine with Bacon-Corn Pesto
4 chopped bacon slices
4 cups corn kernels
2 minced garlic clove, divided
1-1/4 t kosher salt
3/4 t pepper
1/2 cup Parmesan, plus additional for serving
1/3 cup toasted pine nuts
1/3 cup olive oil
2 zucchini, thinly sliced lengthwise
8 oz al dente linguine
Cook bacon until crisp and brown; remove from pan and drain, reserving 1 T drippings in the pan. Saute corn, 1 garlic clove, salt and pepper 4 minutes. Remove 1-1/2 cups corn mixture and set aside. Puree remaining corn mixture with Parmesan and pine nuts. Encorporate cup olive oil until emulsified; set aside. Add remaining garlic clove, reserved corn and zucchini to skillet; saute 5 minutes.
Toss linguine, zucchini mixture and pesto, adding up to 1-1/2 cups pasta water to reach desired consistency. Taste for seasoning. Serve sprinkled with basil and parmesan.