Combine bacon, bleu cheese, basil and avocado into one delicious Bacon, Bleu Cheese, Basil and Avocado Pasta. You'll love trying this avocado pasta!
What You Need
Original recipe yields 6 servings
1 lb. uncooked small shaped pasta (fusilli, farfalle, penne, wagon wheels, etc…)
16 oz. OSCAR MAYER Thick Cut Bacon, sliced into 1/2" strips
2 small cooking onion s, peeled, cut in half and sliced into half-moons
1 very ripe avocado, peel and pit removed and discarded
1/2 cup lightly packed basil leaves, snipped or very thinly sliced
1/2 cup ATHENOS Crumbled Blue Cheese
2 cloves garlic, peeled and minced, or 1 tsp. garlic paste
2 Tbsp. HEINZ Red Wine Vinegar
1 tsp. lemon juice
kosher salt and freshly ground black pepper to taste
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.