Bacon & Sweet Corn Pasta

Name: Bacon & Sweet Corn Pasta
Ingredients: 8 ounces dry pasta, campanelle or 8 ounces farfalle pasta; 4 slices thick-sliced bacon, chopped; 1 12 cups chopped zucchini; 1 14 cups fresh corn kernels, corn cut off cob (2 ears of corn); 14 cup heavy cream; 14 cup chopped fresh basil; 14 cup pine nuts, toasted; salt & pepper

8 ingredients

9 steps

Ingredients

8 ounces dry pasta, campanelle or 8 ounces farfalle pasta
4 slices thick-sliced bacon, chopped
1 12 cups chopped zucchini
1 14 cups fresh corn kernels, corn cut off cob (2 ears of corn)
14 cup heavy cream
14 cup chopped fresh basil
14 cup pine nuts, toasted
salt & pepper

Directions

1

Boil pasta in a lar4ge pot of salted water according to package directions.
2

Drain pasta, reserving 1 cup of pasta water.
3

Cook bacon in a large skillet until crisp.
4

Transfer bacon to a paper-towel lined plated and reserve 1 T. of the drippings.
5

Saute zucchini and corn in the dripping in the same skillet until tender, 5-6 minutes.
6

Add pasta to corn and zucchini in skillet.
7

Stir in bacon, cream, basil and pine nuts.
8

Add reserved pasta water, as needed, to loosen sauce.
9

Season pasta with salt & pepper to taste.