Linguine and Zucchini With Bacon Corn Pesto

Photo: Jo Ann

Ingredients

6 slices bacon

4 cups corn, fresh cut from about 6 ears

4 garlic cloves, minced, evenly divided

1 1/4 teaspoons sea or coarse kosher salt

3/4 teaspoon freshly ground black pepper

1/2 cup Parmesan cheese, fresh grated, plus more for serving

cup walnuts or pine nuts, toasted

cup cup+ ¼ 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

Preparation

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 sautéing 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.

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.

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.

Sprinkle 1/4 cup basil leaves over top and serve with a sprinkle of bacon crumbles and Parmesan cheese.