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This Avocado Pasta with Basil and Bacon is a simple recipe with big flavor. The combination of the avocado, bacon, and fresh basil will have you coming back for more and more!
While I prefer to serve it warm, this Avocado pasta would work as a chilled salad as well. Such a great summer pasta to serve!
What Ingredients are in Avocado Pasta?
One of the reasons this recipe has earned its way into our recipe index is because it is so. dang. easy. Here is what you’ll need:
- Pasta – I used Farfalle (bow tie) pasta but it would also work great with penne, rigatoni, or rotini. Whole wheat pasta would work as well.
- Bacon – I prefer to cook bacon in the oven. It’s hands off and comes out perfect every time.
- Basil – Fresh basil is a must.
- Lemon Juice – Brings in some fresh flavors and helps keep the avocado from browning
- Garlic – You can put freshly minced garlic but I recommend using a microplane grater and grating it in.
- Pecorino Romano Shredded Cheese – You can find this at most grocery stores. You can also sub shredded parmesan cheese.
How to Make Avocado Pasta
You’ll put all of those ingredients listed above in a large bowl and give them a stir until combined.
Aren’t they pretty together!?
After your pasta is cooked and drained, toss it into the large bowl with all of the ingredients. Add salt and pepper to taste. That’s it! Seriously!
Pasta Pro Tips
Here are some general tips in order to make pasta like a pro!
- Salt the water. This adds a lot of flavor to the pasta AND helps it come to a boil faster.
- Don’t overcook it! I almost always err on the shorter cooking side when given a range.
- Use a big pot and plenty of water. Fill your pot with at least 2 quarts for each ½ pound of pasta. This will help prevent your pasta from sticking together during cooking.
- Stir right away and every couple of minutes. Pasta will want to start clumping together if you don’t give it a stir.
- Don’t rinse your pasta after it’s been drained. While it may seem logical, don’t run cold water over your hot pasta. You’ll risk losing the flavorful starches that will help sauces cling to it later.
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- 12 ounces of farfalle (bowtie) pasta
- 2 medium avocados, diced
- 6 slices of bacon, cooked crisp and crumbled (try baking it using this oven method)
- 2/3 cup chopped fresh basil
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, grated or minced finely
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon salt, plus more to taste
- 1/2 cup shredded Pecorino Romano cheese (sub: shredded Parmesan)
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- Cook pasta according to directions, making sure to salt the water once it comes to a boil. Drain.
- Meanwhile, in a large bowl, combine avocado, cooked and crumbled bacon, basil, lemon juice, olive oil, garlic, pepper, salt, and cheese.
- Add the cooked and drained pasta to the other ingredients and toss to combine.
- Taste and season with more salt and pepper, as needed. Serve warm or cold.