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Bacon, Bleu Cheese, Avocado, and Basil Pasta

Bacon, Bleu Cheese, Avocado, and Basil Pasta recipe
Recipe and Photo by Blogger, Rebecca Lindamood of
If you like Cobb salad, you'll really like this flavorful pasta dish! It's made with blue cheese, avocados, basil and bacon—and ready in 35 minutes.
10 min
35 min
6 servings

What You Need

lb.  uncooked small shaped pasta (fusilli, farfalle, penne, wagon wheels, etc…)
oz.  OSCAR MAYER Thick Cut Bacon, sliced into 1/2" strips
small  cooking onions, peeled, cut in half and sliced into half-moons
 very ripe avocado, peel and pit removed and discarded
cup  lightly packed basil leaves, snipped or very thinly sliced
cup  ATHENOS Crumbled Blue Cheese
cloves  garlic, peeled and minced, or 1 tsp. garlic paste
Tbsp.  red wine vinegar
tsp.  lemon juice
 Kosher salt and freshly ground black pepper to taste

Make It

ADD the bacon strips to a large, heavy-bottomed skillet over medium heat. Stir the bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Pour all but about 2 teaspoons of the bacon drippings out of the pan.

RETURN the pan to the burner over medium heat and add the onions to the pan with a pinch of salt. Stirring frequently, cook until the onions are crisp tender (about 5 minutes) and golden in color. Transfer the onions to a large mixing bowl.

POUR the lemon juice over the two halves of avocado. Coarsely chop the avocado and add to the bowl with the onions. Stir to combine. Add the red wine vinegar, garlic, and all but 2 tablespoons each of the crispy bacon, snipped basil and the bleu cheese and stir well again.

BRING a gallon of water to a full rolling boil in a large stockpot. Salt the water and pour in the pasta. Cook to al dente according to package directions.

DRAIN the pasta, reserving about a cup of the pasta water. Add the hot pasta to the avocado mixture. Stir in gently but thoroughly to distribute the sauce. If it is too thick, add a splash of the reserved pasta water to thin it. Taste and adjust seasonings with salt and black pepper. Top the pasta with the reserved basil, bacon and bleu cheese and serve warm or room temperature.

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