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Jun 19, 2013 You are here: Home > Recipes > Zucchini and Linguine with Bacon-Corn Pesto

ZUCCHINI AND LINGUINE WITH BACON-CORN PESTO

Zucchini and Linguine with Bacon-Corn Pesto

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INGREDIENTS

Cooking Time: 25 minutes
Servings: 4
Preparation Time: 5 minutes

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

chopped basil

DIRECTIONS

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.