Avocado basil pasta recipe
While I didn’t spend this summer pregnant, I still found myself circling around a few distinct cravings.
Namely, I had a recurring craving for avocados and tomatoes. I craved avocados and tomatoes so much that I started scouring the internet for recipes that included both of these ingredients.
When I landed on a recipe for an Avocado Basil Pasta from Better Homes & Gardens, I knew it was something I would love.
While the original recipe doesn’t call for tomatoes, let me tell you, the addition is delicious. I plucked a couple ripe tomatoes from my father’s garden, and boom. Warm, yummy avocadoey-tomatoey-basil goodness.
Of course, if you don’t have any good garden tomatoes left this season, you can always skip that step.
Either way, this is a fantastic pasta dish that is easy to make, and a definite crave-quencher.
Hope you enjoy!
Avocado basil pasta
Yield: 4 servings
Total Time: 30 minutes
8 ounces bow tie pasta
2 medium avocados, halved, seeded, peeled, and chopped
6 slices cooked bacon, crumbled
2 medium ripe tomatoes, roughly chopped
2/3 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1/2 cup finely shredded Parmesan cheese
1. Cook bow tie pasta according to package directions. Drain.
2. In a large bowl combine the avocados, chopped tomatoes, crumbled bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the pasta and combine, then sprinkle with cheese.
Adapted slightly from Better Homes & Gardens.
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