ZUCCHINI AND LINGUINE WITH BACON-CORN PESTO

 

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

Ingredients

  • 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.

Notes

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