Serious Eats: Recipes

Dinner Tonight: Pesto Fusilli with Corn, Zucchini, and Bacon

When summer produce peaks, the best way to celebrate is to do as little cooking as possible. Conveniently, summer heat is also a good impetus to avoid, at all costs, the oven or anything related to stewing, braising, or roasting. Trips back from the farmers' markets often just require a large salad bowl, olive oil, and lemon juice. When cooking does occur, it's usually just to boil water for pasta.

This recipe follows these important summertime rules. It's a twist on the straightforward pasta-with-pesto dish, but summer corn sweeps in to add morsels of sweetness, while zucchini brings crunch, and bacon provides a full savory flavor. It's a nice change, and deliciously light—omit the bacon and add olive oil for an even lighter outcome.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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