Total Time
35mins
Prep 20 mins
Cook 15 mins

This looks so good, I belive it could be served as a salad or as a one-one dish meal. The recipe comes from Better Homes & Gardens Magazine.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions.
  2. Drain.
  3. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice,olive oil, garlic, pepper, and salt.
  4. Add the hot pasta and toss to combine.
  5. Transfer to a serving bowl.
  6. Sprinkle with cheese.
Most Helpful

5 5

This was fantastic! DH asked why we had never used avocado in pasta before since it was so delicious. I made sauce as written and added a diced red bell pepper and cherry tomatoes for color and to make it a main course. Fresh, flavorful, and easy. Will definitely make again.

5 5

Good and easy. I added a little red pepper flakes for kick, and used the pasta water to thin it a little.

5 5

This was great, and very easy to make. <br/><br/>I pureed the avocados in the blender along with some salt and freshly cracked black pepper, the juice of one lemon and 2/3 cup of grated parmesan, adding several big slurps of evoo infused with chilli. My avocados were quite small and, thinking the lemon may be overpowering, I mixed in some thickened cooking cream. Forgot to put in the garlic, but the semi dried tomatoes I used had been marinated in it, so there was plenty of flavour. <br/><br/>After tossing the farfalle with the avocado mixture, I threw in the basil chiffonnade and chopped semi dried tomatoes. Served it with extra parmesan, seal salt and freshly cracked black pepper and a fresh onion and parmesan batard.<br/><br/>We loved it and I plan to make it again soon. Thanks, Barb!