Cook the bacon in a skillet over medium heat until crispy, remove, chop, and set aside.
Add the zucchini, cherry tomatoes, and a pinch of salt to the skillet and saute until the zucchini is tender and beginning to brown in spots, 5-7 minutes. Remove the vegetables to a plate or bowl and set aside.
Add the pasta, 3 cups water, and ½ teaspoon salt to the skillet. Boil, stirring frequently until the pasta is tender and most of the water has been absorbed – about 10 minutes (but check package directions). You can add more water if needed, or drain at the end if there is excess. Remove from heat.
Toss the pasta with the pesto, then toss in the vegetables, parmesan cheese, chopped bacon, and pine nuts. Season to taste with salt & pepper. Enjoy!
