Blueberry, Chicken and Spinach Salad

This fresh blueberry salad is all kinds of wonderful with it’s unique mix of savory, sweet, sour and salty flavors.

There’s something to be said about a salad that hits on all these flavor points and has an abundance of contrasting textures. It’s a formula for success!

The plump, juicy blueberries have a burst of natural sweetness that plays off the creamy, tangy feta cheese…. 

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Zucchini Banana Bread with Walnuts and Raisins

Every bite of this wholesome bread is jam-packed with flavor that begins and ends with bananas! The zucchini fades into the background and banana takes front and center stage. Together they add incredible moistness and replace the fat that is usually found in recipes like this – no butter or oil is required!… 

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Oven Fried Zucchini Chips with Basil Dipping Sauce

To make these ‘chips’ sliced zucchini is dredged in milk and coated with a seasoned Parmesan and bread crumb mixture then oven-fried to a lovely shade of golden brown. Crunchy on the outside and creamy in the middle, they are an excellent stand-in for french fries or onion rings…. 

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Roasted Herbs de Provence Vegetables and Pasta

Slow-roasted fennel, grape tomatoes, onion, black olives and zucchini seasoned generously with Herbs de Provence and tossed with pasta makes an effortless meal full of all sorts of deliciousness. Chewy, al dente pasta is the perfect vehicle for showcasing the melange of soft, tender vegetables and aromatic herbs…. 

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Italian-style Goulash

Italian-Style Goulash

I was all set to make a simple “American” type goulash with ground beef, tomatoes, pasta and cheddar cheese until I opened up my crisper drawer and spied zucchini! And only a mere minute after my Dad asked me if I was making Italian goulash?! How’s that for fate? In the wink of an eye this dish came together…. 

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Zucchini and Linguine with Bacon Corn Pesto

Zucchini Ribbons and Linguine with Bacon Corn Pesto

A recipe that brings the end of summer harvest together with fresh corn, zucchini and basil in a creamy, luscious pasta dish. Given my love of fresh corn I knew the moment I laid eyes on this pesto recipe in bon appetit that I would be making it in some form or another. In the back of my mind was this subtle craving for zucchini noodles mixed with long pasta that was patiently waiting for the right recipe to come along. This was perfect for it.

The pesto is made with quickly sauteed corn and garlic along with walnuts or pine nuts, Parmesan cheese, fresh basil and extra virgin olive oil. The pasta water is crucial for loosening up the pesto and turning it into a smooth sauce that will coat your noodles evenly. I found that it didn’t quite need all the pesto, so you can get two dishes out of one. I’ll post a recipe tomorrow using the leftovers.

The zucchini ribbons add a pop of freshness and lightness that balances out the rich and creamy sauce. The bacon is just as crucial as the pasta water for bringing out the flavor in the corn. It ties the whole dish together and really makes it sing. It’s salty, succulent, sweet, and savory all at the same time making it seriously satisfying. I urge you to make this while there’s still fresh corn and zucchini to be found in the market. It’s extra special and completely delicious!

Zucchini Ribbons and Linquine with Bacon Corn Pesto

Zucchini and Linguine with Bacon Corn Pesto
(adapted from Bon Appetit)

6 slices bacon
4 cups corn, fresh cut from about 6 ears
4 garlic cloves, minced, evenly divided
1 1/4 teaspoons sea or coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, fresh grated, plus more for serving
1/3 cup walnuts or pine nuts, toasted
1/3 cup + 1/4 cup fresh basil, chopped
1/3 -1/2 cup extra-virgin olive oil
10 ounces linguine (like Barila whole grain)
1-2 tablespoons Olive oil
2 medium zucchini, cut in ribbons using a potato peeler or mandolin

1. Cook bacon in a large skillet until crispy and brown, set aside on paper towels to drain. Drain grease from skillet all but 1 tablespoon. Over medium-low heat add corn, garlic, salt and pepper sautéing until corn is tender but not browned, about 4 minutes. Transfer 1 and 1/2 cups corn to small bowl and set aside. Add remaining corn to the bowl of a food processor along with Parmesan, pine nuts and 1/3 cup basil. With machine running, add olive oil through feed tube and blend until pesto is almost smooth, set aside.

2. Start the pasta water cooking in a large pot of boiling salted water cooking until al dente and reserving 1 and 1/2 cups of the pasta water. Meanwhile in the same skillet heat 1 to 2 tablespoons over medium-low heat, add garlic and zucchini ribbons saute about 5 minutes just until zucchini starts to break down and becomes tender.

3. Drain pasta and return to pot. Add half of the corn pesto and corn kernels, tossing over low heat until warmed through, adding reserved pasta water by 1/4 cupfuls and additional corn pesto if needed until you get a smooth thin consistency and all the noodles are coated evenly. Season to taste with salt and pepper.

4. Sprinkle 1/4 cup basil leaves over top and serve with a sprinkle of bacon crumbles and Parmesan cheese.

Printable Recipe


I’m linking this to Heather of Girlichef’s Hearth and Soul bloghop.


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Corn, Tomato and Zucchini Soup with Basil

Corn Tomato and Zucchini Soup

A light and healthy soup recipe brimming with all your favorite late summer vegetables. I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables.

It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. Besides, I don’t know of any rule that says you must eat soup piping hot. Lukewarm is fine. … 

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