Hello Summer Sunday Supper 😍That tongue twister isn’t the only thing about this dish that will bring you joy… This dish literally incorporates all the beauty of summer 🌱🌽☀️ and then we top it with crumbled 🥓 and a squeeze of 🍋 and it is just lovely ❣️

6 slices of thick cut bacon
1 pound of linguini
2 medium zuchini (about 1.5 pounds), grated
2 ears of corn, shucked and the kernels cut off the cob
1 cup pesto
1 lemon
Flaky Salt and Parmesan Cheese to serve

We like to cook the bacon in the oven. Lay out bacon strips on a sheet pan and place in a cold oven. Turn oven to 400° and cook for about 20 to 22 minutes. Let drain on a paper town and then chop the bacon in small pieces.

While the bacon is cooking, boil a large pot of generously salted water. We probably use about 1/4 cup of kosher salt. Once the water comes to a boil, drop in the linguine and cook al dente. Two minutes before the pasta is done cooking, add the zucchini and corn to the boiling water. Reserve 1/2 cup of pasta water and drain the pasta, zucchini and corn.

Return everything to the hot pot and turn heat back on to low. Add pesto and vigorously stir, and add pasta water as needed until sauce is smooth and coats all noodles. Turn off the heat. Squeeze lemon over pasta and give one more toss. Top with bacon, flaky salt and parmesan cheese.