Wednesday, July 20, 2011

Bacon and Sweet Corn Pasta

On Tuesdays, we meet with our community group, so I am always looking for something quick to make on these hectic nights. This dish was absolutely perfect taking only 25 minutes to make and even less time to eat... it was delicious! If you like the sweet and salty combination, this is your dish. The saltiness of the bacon and the crisp sweetness of the corn was a great match. The sauce wasn't heavy, but it stabilized all of the flavors nicely. Here's what you do:

Imagine me with bacon... :)

Bacon and Sweet Corn Pasta
Cuisine at Home
Issue No. 88

8 oz. dry campanelle or farfalle pasta
4 strips thick sliced bacon
1 1/2 cups chopped zucchini
2 ears worth of fresh corn kernels (1 1/4 cup)
1/4 cup heavy cream
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
salt and pepper to taste

1. Boil the pasta according to package directions, then drain; reserve 1 cup pasta water.
2. Cook bacon until crisp. Transfer to paper-towel lined plate and reserve 1 tablespoon drippings.
3. Saute zucchini and corn in drippings until tender, 5-6 minutes. Add pasta to skillet.
4. Stir in bacon, cream, basil and pine nuts. Add reserved pasta water as needed to loosen the sauce. Season with salt and pepper.

*This could easily become a vegetarian meal by omitting the bacon.*


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