This was PERFECT as a great mid-summer side dish for our 4th of July cookout! It was so different from your run of the mill pasta salad – I will definitely be making this again! From Cuisine at Home 🙂
8 oz campanelle cooked
4 strips of bacon – cooked and chopped
1.5 cups chopped zucchini
1 and 1/4 cups fresh corn kernels
1/4 cup heavy cream
1/4 cup chopped basil
1/4 cups pine nuts
Salt and pepper to taste.
Cook bacon in large skillet – transfer when crisp, then saute’ zucchini and corn in drippings until tender. Add Pasta. Stir in bacon, cream, basil, and pine nuts. Add reserved pasta water to loosen sauce. Season with salt and pepper.