BACON AVOCADO PASTA

A simple 20-minute pasta dish with avocado, crispy bacon, and Parmesan goodness. You know that bacon makes everything better!

This is a very important public service message: Butter in a con. Since Wednesday, when he had been neutered, he’s worn this enormous cone. He is so cute. He runs into walls and doorways, then gets stubborn and stays at the door because he cannot get through.

But enough of Butter. Let’s talk about bacon! And avocado. Two of my favorite ingredients ever combined in the easiest pasta recipe known to man. You can add more vegetables to your taste, but I chose to keep it simple with just red onion and tomato. You can’t go past freshly grated Parmesan as a topping, right?

This dish can be enjoyed hot or cold. The freshly squeezed lime juice will keep the avocados fresh for up to two hours, so it’s perfect for a picnic.

Ingredients

• 12 ounces fusili pasta
• Four slices of bacon diced
• Avocados, two halves, seeds, peeled, diced.
• 2 Roma tomatoes, diced
• Red onion, 1/3 cup diced
• 1/4 cup basil leaves chiffonade
• Parmesan cheese, 1/4 cup
• 1/4 cup olive oil
• Lemon juice freshly squeezed, two tablespoons or more to taste
• One tablespoon of lemon zest
• To taste, add Kosher Salt and freshly ground Black Pepper

Instructions

• Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
• Heat a large pan over medium-high heat. Add the bacon and cook for 6-8 minutes until it is crispy and brown. Transfer the bacon to a plate lined with paper towels.
• In a large bowl, combine pasta, bacon, avocado, tomatoes, onion, and basil. Add Parmesan cheese, olive oil, and lemon juice.
• If desired, serve hot or cold with a sprinkle of Parmesan.