Courgette, Corn, and Basil Fusilli with Bacon

Ingredients for Courgette, Corn, and Basil Fusilli with Bacon

• 6 bacon slices

• 450g fusilli

• 3 ears corn, kernels cut from cob

• 675g courgette, coarsely chopped (1/2-inch pieces)

• 1 (5- to 200g ) container basil pesto

• Grated Parmigiano-Reggiano

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 5.7L water) until al dente. Reserve 120ml pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with vegetables to skillet along with pesto and 60ml reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.