For pesto:

• Melt butter in a skillet over medium-high heat. Add shallots, corn, chili flakes and garlic and sauté for 2 to 3 minutes. Season with salt and pepper.
• Remove from heat and transfer to a food processor. Allow mixture to cool, about 5 minutes. Add oil and almonds and pulse until mixture is evenly and finely ground. Remove to a small bowl.
• Fold in Parmesan and adjust seasonings. Set aside.

For pasta:

• Place zucchini strips onto a baking sheet (will probably need a couple) lined with a cooling rack. Lightly sprinkle each strip with kosher salt and set aside. Allow zucchini to “sweat” for about 15 minutes.
• While zucchini ‘sweats’, cook pasta. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil for 5 to 7 minutes or until al dente, stirring occasionally.
• Drain pasta (reserve cooking water) into a colander and add salted zucchini strips. Gently toss together.
• Transfer pesto to a large mixing bowl (add a bit of the reserved pasta water, start with 1/4 cup) and top with pasta and zucchini noodles. Toss together until all the noodles are coated and evenly mixed together. Use additional pasta water if it seems dry.
• Add corn and basil or cilantro and adjust seasonings.
• Gently toss together, top with bacon and additional basil, serve immediately.
• Pass additional parmesan.

Makes 3-4 servings