Disclosure: This is my final post as a member of the Kraft Tastemakers Team. All recipes and opinions are my own. It’s been a fun year — thank you, Kraft Foods.
Spring always feels like a fresh start. When the snow melts and buds begin to appear, I get a burst of energy. I clean the kitchen from top to bottom, reorganize bookshelves, and hang pillows outside to air in the warming sun. If only that motivation extended to the laundry monster in my basement — sadly, not even spring can fix that.
What I can tackle, though, is tidying up my blog archives. Older favorite recipes from the early days of Foodie with Family deserve a facelift: better formatting, improved photos, and printable versions. Today I’m starting that project by revisiting a long-loved dish: Bacon, Gorgonzola, Avocado, and Basil Pasta.
This pasta has been a staple since I first shared it in 2010. It’s one of the dishes I make when my husband travels for work — not because he dislikes it (he doesn’t), but because when he’s gone I tend to treat myself to simple, comforting meals that reheat well. This recipe delivers exactly that: fast, comforting, and flavorful, even if the garlic breath lingers.
If you want to compare with the original post and photos, you can find the old recipe in my archives and then come back to see the updated version. I think the new presentation is a definite improvement.
To celebrate spring and refreshed recipes, here’s a clean, printable version of this favorite pasta.
Avocado, Bacon, Bleu Cheese Pasta
Rebecca Lindamood
Pin Recipe
Ingredients
-
1
pound
uncooked small shaped pasta
fusilli, farfalle, penne, wagon wheels, etc. -
12 to 16
ounces thick-sliced bacon
sliced into 1/2-inch strips -
2
small cooking onions
peeled, halved and sliced into half-moons -
1
very ripe avocado
peeled and pitted -
1/2
cup
lightly packed basil leaves
snipped or very thinly sliced -
1/2
cup
crumbled bleu cheese
use your preferred brand -
2
cloves
garlic
peeled and minced, or 1 teaspoon garlic paste -
2
Tablespoons
red wine vinegar -
1
teaspoon
lemon juice - Kosher salt and freshly ground black pepper, to taste
Instructions
-
Add the bacon strips to a large, heavy skillet over medium heat. Stir and cook until crispy. Transfer the bacon with a slotted spoon to a paper-towel-lined plate. Pour off all but about 2 teaspoons of fat from the pan.
-
Return the pan to medium heat and add the onions with a pinch of salt. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Transfer the onions to a large mixing bowl.
-
Squeeze lemon juice over the avocado halves, coarsely chop the avocado, and add it to the bowl with the onions. Stir to combine. Add the red wine vinegar, garlic, and all but 2 tablespoons each of the bacon, basil, and bleu cheese. Stir well.
-
Bring a large pot of water to a rolling boil. Salt the water and cook the pasta to al dente according to package directions.
-
Reserve about 1 cup of the pasta cooking water and drain the pasta. Add the hot pasta to the avocado mixture and toss gently but thoroughly to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust with salt and pepper. Top with the reserved basil, bacon, and bleu cheese. Serve warm or at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition using the specific ingredients you use.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your photos!
Hippity hop on over to KraftRecipes.com to find more spring dessert and entertaining ideas.
Giveaway
To celebrate our year-long partnership, Kraft Foods generously offered a $100 gift card to one lucky Foodie with Family reader. Enter using the giveaway widget on the original post for a chance to win.