Sunny Summer Pasta
Sunny Summer Pasta
This was adapted by Amanda Hesser from Food 52. It’s summer in a bowl with bright yellow colors, fresh herbs and balanced with crispy bacon bits. Light dish that would make a nice light lunch or dinner.
5 strips of thick cut bacon (dusted with salt, pepper, brown sugar and cayenne)
2 ears of corn
½ yellow onion
2 cups of bow tie pasta (Farfalle)
2 cloves of minced garlic
3 yellow squash
Kosher Salt, Black Pepper and Red Pepper Flakes (to your taste)
1. Roast your bacon for 50 mins at 275 degrees until done to your liking. We like it crispy so pushed it to 1hrs. If you use thinly cut bacon be extra careful and reduce the cook time. Save 1tbs of the melted bacon fat.
2. Cook your pasta according to the directions on the box. Save 1 cup of pasta water when draining just in case you need to thin out the pasta.
3. Amanda had specific directions on the squash so I followed her steps exactly. Shred your squash on a box grater and then take it and put it in a bowl with 1½ tps of Kosher salt. Let that sit for 10-30mins. What we are trying to do here is remove the moisture.
4. I took a large skillet on medium and put my corn in it to heat it up and lightly brown it. Remove it and start putting together your pasta by adding the bacon fat to the skillet. Cook your chopped onion in until translucent and soft. Then add your minced garlic for a couple of minutes. I added a few slices of squash along with the shredded squash. While adding the squash squeeze out the moisture with each handful added. Now cut your corn kernels and add them to the skillet. Cook everything for several minutes.
5. Finally, turn off the heat and add your pasta. Stir until well combined and then shred parmesan on top of the pasta and incorporate with some crushed red pepper flakes and crumbled bacon. If it is dry you can add a splash of pasta water to loosen it up or even more bacon fat Serve in a bowl and top with fresh basil, a few bacon crumbles and additional parmesan cheese.