The other week I made a batch of pesto (get the recipe here) with the last basil plants from my garden, and really got into the “screw you winter, summer’s not quite over yet” mood. Then a couple of days later, I made this pasta to really stick it to the man.
- Cook orecchiette according to package instructions. Save about 1/4 cup pasta water and drain the rest.
- While the orecchiette is cooking, cook pancetta over medium-high heat in a large sauté pan. Set aside.
- Add about 1 tablespoon olive oil to the drippings in pan and sauté the corn and zucchini for about 8-10 minutes, season with salt and pepper. Cover pan to speed up cooking.
- Once veggies are cooked, add the pasta, pesto, and pancetta to the pan and mix well. Add a little bit of pasta until everything is held together well.