Savor the last few weeks of summer produce with a recipe that really highlights its flavors. This dish a quick summer meal with minimal cooking, yet just as satisfying as something that took hours to prepare. Fresh corn is a must in this recipe. Frozen corn can’t even compare to fresh off the cob kernels of sweet corn. Delicious. 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.
