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!
Yield: 4 servings
Avocado basil pasta
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.
Total Time: 30 minutes
Adapted slightly from Better Homes & Gardens.