Wednesday Night Dinner

Another tasty dinner. I had bought a large bunch of basil at the farmer's market last Saturday and decided to use it to make pesto. I'd never made it before, but it turned out very well. I used half the pesto to make a yummy pasta dish. I'm thinking of using the other half to serve with salmon.

Basic Pesto Recipe from How to Cook Everything by Mark Bittman

2 loosely packed cups fresh basil leaves, big stems discarded, rinsed, and dried
Salt, to taste
1/2-2 garlic cloves, crushed
2 tablespoons pine nuts or walnuts, lightly toasted in a dry skillet
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan cheese

Combine basil, salt, garlic, nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture. Stir in the refrigerature for a week or two or in the freezer for several months. Stir in the Parmesan by hand just before serving.

Zucchini, Corn, and Basil Fusilli with Bacon from Gourmet

Makes 6 servings

6 bacon slices
1 pound fusilli
3 ears corn, kernels cut from cob
1 1/2 pounds zucchini, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto (I used about 1/2 half cup homemade pesto)

Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
Top with crumbled bacon and a generous amount of freshly ground pepper.