Ingredients & Directions

1/2 lb of dried bow tie pasta
2 avocados, chopped
6 slices hardwood smoked bacon, cooked & chopped
2/3 cup fresh basil, finely chopped
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
5 to 6 grinds of coarse black pepper
2 to 3 grinds of coarse sea salt
1/4 to 1/2 cup finely ground Pecorino Romano cheese

Cook pasta according to package directions. Drain. Set aside.
While pasta is cooking – In a large bowl, combine avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, & salt. Stir to combine mixture.
Add hot pasta to mixture and toss thoroughly to combine.
Transfer pasta mixture to 4 serving bowls and lightly sprinkle each with Pecorino Romano cheese.

Recipe Provided by Shelly Ruybulid