Zucchini, Corn and Basil Fusilli with Bacon

Hey, would-be app developers looking for that million-dollar idea, here’s one. An application that functions like Bump, but instead of exchanging contact information, the Bumpers would share their arsenal of recipes utilizing zucchini. Because most people I know are being haunted by them right now. I’ve been in three kitchens other than my own in recent days and all four of us had a pile of zucchini on the counter, threatening to multiply if we didn’t chop, slice, apply heat and serve tonight only to have the little zukes in the back yard take their hopeful place right next to the heirloom tomatoes we’d rather be creating meals around.

There’s nothing exciting about zucchini. No one eagerly awaits zucchini season. It’s not like asparagus or even butternut squash. Think about that – bulbous gourds are more welcomed than zucchini. But since zucchini are cheaper and more available than a New Jersey prostitution whore, you’d be stupid to not, you know, take advantage, as it were.

Besides, you could combine pesto, bacon and corn with sheetrock and it would end up a better than average meal, so this recipe’s not only a great way to use up some zucchini but also disguise it enough for your kids to eat it. Bacon-flavored veggies over pasta? It’s almost like one of those hide-the-green-stuff recipes from Jessica Seinfeld’s cookbook.

I admit to favoring tomatoey sauces over slick pasta coatings, like pesto, but there’s so much going on here, with tastes and textures, that there’s something for everyone. I thawed some pesto from my freezer, and I might use a fourth ear of corn next time I make it. It was a little tricky trying to combine all the ingredients, as my skillet was no match for the volume of pasta and vegetables. And I take huge issue with Gourmet’s assessment of 10 minutes of active prep time, but maybe their recipe testers weren’t called out to the driveway several times to admire chalk art. 

Makes me feel a little sorry for them.

Zucchini, Corn and Basil Fusilli with Bacon (from Gourmet, August 2008)
Serves 6 

6 slices bacon cut into small pieces
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, cut into 1/2-inch pieces (I used four small zucchini)
1 5- to 7-ounce container basil pesto
 
Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until nearly crisp. Drain on paper towels. Discard drippings from skillet.

Meanwhile, put a pot of water on to boil. Salt the water and add fusilli, cooking until very al dente. Reserve 1/2 cup cooking water, then add vegetables to pasta in pot and cook, partially covered, 2-3 minutes. Drain.

Add pasta and vegetables to skillet along with pesto and some reserved cooking water and toss, carefully! Season with salt and sprinkle on additional cooking water if necessary.

Top with bacon and a generous amount of freshly ground black pepper.

For dessert: Blueberry crumb bars from Allrecipes via Deb Smitten Kitchen. The rest of the three pans I made today are either going in the freezer or to friends. I swear.

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