Bacon Avocado Tomato Pasta

One of DT’s favorite sandwich is a BAT, you know, bacon, avocado, and tomatoes snug between two toasted slices of bread.  So when I saw this Avocado Pasta recipe from Flourishing Foodie, ideas starting flowing.  I can’t make a dinner meal with no meat, and expect my family to eat it.  It just won’t do.  They might revolt on me.

What could I add to this yummy avocado pasta?  Why not add some bacon and veggies and make it a whole meal in one?  I love meal-i- one dishes.  Combining some of DT’s favorite flavors in this recipe was almost sinful.  The avocados added a wonderful nutty creamy flavor, a slight saltiness from the bacon and parmesan, a little bite from the veggies.   Perfecto!

Ingredients: 4 slices of bacon; 2 summer squash; 1 small leek, diced (or a small onion); 2 whole tomatoes, diced; 2  tablespoons olive oil; 6 servings of fettuccine noodles; 2 ripe avocados, seed and skin removed; 2 garlic cloves, peeled; 1/2 teaspoon salt; juice of 1 lemon; 1/4 cup pine nuts; grated fresh Parmesan cheese

In a large skillet, fry the bacon, until crispy.  Then remove it and set aside to cool, and crumble.

Meanwhile dice your squash and tomatoes. Cut the ends off of your leek, and be sure to wash them really well.

then cut them down the middle and dice.

*I am slightly obsessed with leeks lately, but if you don’t have any just use an onion.

In the same pan that you cooked the bacon, add the diced veggies and cook at medium high heat.

Go ahead and set a large pot of water to boil, add a pinch of salt, and if you’re lucky, have a silly helper close by.

Then in a food processor or blender, add avocado, olive oil, garlic and salt.

Process until smooth and creamy.

Once the veggies are done, remove them from the heat.

Roughly chop the bacon.

Add the creamy avocado sauce to the pasta.

Toss well.

Then add the veggies, and bacon.

Top with Parmesan and pine nuts.

Enjoy your BAT pasta!

 

Print This Recipe

Bacon Avocado Tomato Pasta
recipe adapted from Flourishing Foodie

4 strips of bacon
2 summer squash, small
1 leek, diced (or a small onion)
2 whole tomatoes, diced
2  tbsp olive oil
6 servings of fettuccine noodles
2 ripe avocados, seed and skin removed
2 garlic cloves, peeled
1/2 tsp salt
juice of 1 lemon
1/4 cup pine nuts
grated fresh Parmesan cheese

In a large skillet, cook bacon until crisp.  Then remove bacon and set aside to cool.  To the same pan with the bacon drippings, add the diced veggies; squash, leek and tomatoes.  Cook for about 5-8 minutes until fully cooked and caramelized.
Fill a large stockpot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.  In a food processor or blender, add 2 tbsp olive oil, avocados, garlic, salt and lemon juice. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the avocado sauce in a large bowl, until all the pasta has been covered.  Add the sauteed veggies and crumbled bacon.  Sprinkle with Parmesan cheese and pine nuts.

 

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