Zucchini Corn and Bacon Pesto Pasta

Zucchini Corn and Bacon Pesto Pasta
http://www.ahintofhoney.com/2011/08/zucchini-corn-and-bacon-fusilli-with.html

This was so delicious. I used whole wheat fusilli pasta and did everything it said in the recipe. The only difference was that instead of using fresh basil, I used a 4 oz container of chopped basil (comes in the plastic tube in the produce area) since it was cheaper. I'm not sure if it equates to her "1 1/2 cup" of basil, which I think she means to be packed, but the pesto turned out really well. I liked it a lot. Even DH liked it and he is not the biggest pesto fan. I think the bacon was important for him in this dish though. It definitely added a nice touch.

I think we sauteed the veg longer than what it said. More like 15-20 minutes. David wanted the squash cooked a bit more. It turned out just right. It was getting a little soft in the middle where the seeds are, but otherwise was still firm and good.

Next time I will try this with store bought pesto I think--it might be cheaper. The original Gourmet recipe has that instead of homemade--a 5-7 oz container of it. Pine nuts and fresh basil are expensive. (but sooo good). And it saves a bit of prep. Maybe someday I'll have my own herb garden and can harvest a ton of basil in the summer and freeze it for uses like this.

This makes about 4 quarts (16 cups).
Calories: 198 calories / cup