Squash, Chèvre, & Bacon Fusilli

Driving to Pittsburgh earlier this year, a GPS mishap led to the discovery of Delallo, one of the most glorious indoor markets I've ever encountered in America.  In addition to a seemingly mile-long olive bar and to-die-for desserts, they also make fresh pasta.  With all of the farmer's market veggies I've been buying, I decided to use Delallo fusilli to make a summer squash pasta with applewood-smoked bacon and sweet heirloom tomatoes.  And what could make those ingredients better?  Some fresh chèvre, of course!

This pasta is so delightfully summer.  To accompany it, here's Durutti Column's "Sketch for Summer," live in Madrid (1983).

Ingredients:
--1 lb. fresh fusilli (or any other pasta you like!)
--8 strips extra crispy applewood-smoked bacon (Evan smoked ours on the grill, but any crispy bacon will do)
--2 yellow squashes, chopped
--2 ripe heirloom tomatoes, chopped
--2 tsp. fresh lemon thyme (I grow this in my garden, but you should be able to find it almost anywhere)
--1/2 cup crumbled chèvre (a.k.a. goat cheese)
--3 tbsp. extra virgin olive oil
--1/2 tsp. salt, + extra for cooking pasta

First thing's first: smoke the bacon.  There's an art to smoking, and we're coming close to mastering it! Soak your wood chips (we used applewood), and light your charcoal.  When the grill it hot, pour the wood chips over the charcoal.  Lay your bacon across the cast iron grates and close your smoker.  The bacon should smoke for approximately 15 minutes, but monitor it--when it's crispy, it's done.  Crumble the bacon and set aside.

In a large saucepan, saute the yellow squash in extra virgin olive oil.  Add the lemon thyme and salt.  The lemon thyme adds a really nice, crisp citrus flavor.  Saute for approximately 10 minutes, or until soft.  Remove from heat and add heirloom tomatoes.

Boil water for pasta and add salt.  Cook fusilli for 2-3 minutes (if fresh).  Otherwise, follow pasta instructions (you know the drill-usually 7-9 minutes, depending on the pasta if you like it al dente).  Strain the pasta once cooked and add to the veggies.  Mix in the bacon, then add the chèvre and mix well.  The chèvre will coat the pasta like a delicious, creamy sauce.  Serve warm or chilled.