Zucchini, corn, and basil fusilli with bacon from Gourmet Magazine, July 2008 (page 67)

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Notes about this recipe

  • nicolepellegrini on July 23, 2020

    A very nice and quick summer pasta dish. While some of the commenters suggested cooking the corn and zucchini in the bacon grease, I figured the pesto would be rich enough - and it definitely was. I made with yellow summer squash and topped with some fresh basil leaves from my garden and used farfalle instead of fusilli.

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