BLT Pasta with Creamy Avocado Dressing
 
Prep time
Cook time
Total time
 
Serves: 4-6
INGREDIENTS:
  • 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
DIRECTIONS:
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, place all the dressing ingredients into a high speed blender or food processor and combine until smooth.
  5. 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/blt-pasta-creamy-avocado-dressing/