BLT, the classic combination of bacon, lettuce and tomatoes can work beyond the bread. Here, they form the main ingredients in this pasta dish and come together with a creamy avocado dressing. A warm and cozy meal like this is great for winter- it has lots of fiber, healthy fats and protein so it is filling and satisfying. 
For the dressing I let the avocado shine and added a bit of meyer lemon juice for some acidity and to keep the avocado green, some olive oil and mayonnaise for additional creaminess and flavour boosts and some fresh garlic, salt and pepper to finish it off. I prefer meyer lemons (a cross between regular lemons and mandarins) for most culinary uses, especially dressing, because they have a less aggressively tart flavour, so they add that citrusy freshness without being too sharp and overpowering. They are not as widely available but are usually found in produce markets and grocers with a large and well stocked produce section.
Corn is actually a whole grain so the pasta made from it is quite nutritious and a good source of fiber, B vitamins and several minerals including magnesium, phosphorus and manganese. It has less flavour than most other whole grain pastas like brown rice or whole wheat and is a bit softer so it is a good gateway option in switching over from refined flour types; plus its bright yellow colour looks really nice on the plate. An important part of making any food enticing, especially healthy food, is to make it look appealing and featuring the vast array of colours in the edible plant kingdom is a good way to do so.
- 1 340 g bag dry whole grain pasta
- 250 g bacon, chopped
- 1 pint cherry tomatoes, halved
- ¼ red onion, sliced very thinly
- ½ cup arugula micro greens (or any preferred type)
- Dressing
- 2 small avocados
- Juice from ½ meyer lemon, freshly squeezed
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 2-4 tablespoons water or plain unsweetened almond milk (or milk of choice) to thin to desired consistency
- 1 small garlic clove
- A couple dashes each sea salt and freshly cracked black pepper
- Set a large pot ⅔ full of water on the stove over high heat and bring to a boil. Once it is fully boiling add in the pasta and cook according to directions, probably around 10 minutes or up to 15 for denser types like brown rice.
- Set up a large skillet over medium high heat on the stove. Once the pan is hot add in the chopped bacon and stir occasionally until it is rendered down and starting to turn golden brown. Place the bacon on paper towel to absorb the excess oil.
- Discard any oil remaining in the pan but don't wipe it clean. Place it back on the stove and add in the tomatoes, stirring occasionally for around 5 minutes until they heat through and soften.
- Meanwhile, place all the dressing ingredients into a high speed blender or food processor and combine until smooth.
- Once the pasta is ready, drain the water then place the pasta back in the pot. Add in the bacon, onion and dressing and stir until evenly combined. Fold in the tomatoes (they are more fragile so should be handled more gently). Dump the pasta into a large serving bowl and sprinkle the micro greens evenly over top and serve.
