We’ve got a Joey Tribbiani dish right here, folks! And by that I mean:
Basil? Good. Avocado? Good. Bacon? GOOOOOD.
Seriously, those are all the good things. Get to work!
AVOCADO BACON PASTA (recipe from Recipe.com)
8 oz pasta (bowtie, wagonwheel, fusilli, or cavatappi work well)
2 medium avocados, halved, peeled, and chopped
6 slices bacon, crisp cooked, drained, and crumbled
2/3 cup fresh basil, cut in a chiffonade
2 tbsp lemon juice
1 tbsp olive oil
2 tsp minced garlic
kosher salt and pepper to taste
1/2 cup Pecorino Romano cheese, grated
- Cook pasta according to package directions; drain.
- Lightly salt avocado pieces. In large bowl, combine avocados, bacon, basil, lemon juice, olive oil, garlic, salt and pepper. Add hot pasta and toss to combine. Sprinkle with cheese and serve.
If you’re not going to be eating this all at once — if, I don’t know, say you’re cooking dinner for yourself at 6:30 and plan on reheating it for your husband when he gets home from work at 11:30, UGH — don’t add all the avocado up front. In that case, top each individual serving with the avocado pieces and stir to combine; otherwise the avocado will get all brown and yucky.
Seriously, though. This is crazy good. And forgiving — I actually forgot the garlic like a dummy, and it still tasted great. And it comes together in about 20 minutes! It also has a lot of fat (good fat from the avocado and olive oil, and less-good fat from the bacon and cheese). However, if you’re like me and eat carbs all day long, maybe it wouldn’t be so bad to shake things up!