Get a pot of salted water to boil.

Add the sliced bacon to a separate cold skillet and bring up to medium high heat. This will allow the fat to render slowly so the bacon can crisp up.

Just before the bacon has started to crisp up, drain off all but 2 tbsps of bacon fat and add in the zucchini.

Reduce heat to medium low and cook for 3-4 minutes or until tender. Shut off the heat and add in the corn, stirring and setting aside so the residual heat of the pan can defrost the corn.

Boil the pasta according to package instructions.

Add the basil, olive oil, lemon juice, parmesan, vinegar, garlic, and a pinch of salt to a blender and blend until smooth and no chunks remain. Add a bit more lemon juice if you need it.

Drain the pasta and rinse to stop the cooking, then add it to the pan with the bacon, zucchini and corn to toss.

Transfer to a serving bowl and add in the cherry tomatoes and basil vinaigrette. Toss and top with goat cheese and fresh cracked pepper. Serve and enjoy!