3 slices of bacon, chopped
2 ears of corn, kernels cut off the cob (not cooked)
2 large zucchinis, sliced 1/2-inch
1/2 lb. pasta (fusilli, penne, farfalle)
Parmesan-style cheese

In a large skillet, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper towel to drain. Leave about 1/2-1 T. of the bacon fat in the skillet for later. Bring water for pasta to a boil. Salt the water and cook the pasta according to the directions. When the pasta has 2 minutes left, add the corn kernels and zucchini. When the pasta is done drain it and the vegetables, reserving a little cooking water. Add the pasta and vegetables to the skillet with the reserved bacon fat, stir to coat. Stir in the pesto and bacon pieces. If the pasta seems dry add a bit of cooking water. Serve topped with cheese and pepper.