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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.
Good and easy. I added a little red pepper flakes for kick, and used the pasta water to thin it a little.
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!
I left out the bacon because I am a vegetarian, but this was still so good!! I think I will make this more than red sauce pasta for sure.
I used an extra avocado (they were on sale). I also ended up using dried basil (good, but fresh would have been better). I added mushrooms, onions, and grape tomatoes, and used a different kind of noodles (don't know what, exactly. Short ridgy tube-shaped noodles.)
Was completely awesome. There was barely any left over, and that was just because everyone was so full they couldn't eat any more. Great, simple recipe.
Fast and flavorful. I sauteed my garlic over low heat and then added the (pre-cooked) bacon and other ingredients over low heat. I did this in a large pan. Once my pasta was cooked (I always cook the whole box because the leftovers are handy), I just spooned a reasonable amount into my pan with the sauce and stirred everything together over low heat, so the heating through was not an issue. I think I used more than 2 T lemon juice (just to use the whole lemon) and we couldn't actually taste lemon but I have a feeling it is providing just the right contrast that allows the avocado and bacon flavors to really shine.
Really like the light lemon flavor with the avocdo and bacon. I added an orange pepper for color and crunch. We ate this as an entree, so it fed two of us. Thanks!
This is a fantastic, quick, and easy meal for the week night. It has always been a favorite in our house! The way the avocado melts onto the hot pasta, it makes it very creamy. We typically add a little more cheese on our plates, but this is a truly wonderful dish.
Quick and easy, and DELICIOUS!!! For the bacon, I used precooked & crumbled bacon from the salad dressing section of the store. (I always have some on-hand, in the fridge, and it keeps far longer than cook-it-yourself bacon.) I used Trader Joe's grated Peccorino Romano cheese, and mixed it in, at the end, rather than just sprinkling it on top. Also, provided a bowl of toasted pignolias (pine nuts), for sprinkling on top of each portion. It added a nice little crunch and bit of sweetness. The whole family loved it -- even my picky ten-year-old.
I used shells, worked fine. I also put in 1/2 a roma tomato diced I liked the texture this gave the dish. I only had dried basil but I let it soak w/ the lemon for a bit and it worked fine. I'm vegan so I added soy bacon bits & rice "Parmesan" cheese. This dish was fast, delicious & very creamy. What a great way to use avocados