Thursday, July 28, 2011

Avocado Bacon Penne

Avocado and bacon... a match made in heaven. This luscious and creamy pasta harnesses the same mystical powers that make avocado bacon burgers so delicious, and turns them away from the dark side, and toward the light! Forget all that cream, butter, and cheese, and savor the natural, buttery creaminess of avocados!

12 ounces penne
1 tablespoon extra virgin olive oil
4 slices bacon, chopped
½ tsp red pepper
ground black pepper
5 garlic cloves, minced
1 cup chicken broth
¼ cup white wine
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped parsley
2 avocadoes, sliced

Bring a large pot of water with salt to a boil, and cook the penne until pasta is about two minutes from being al dente. Reserve 1 cup of the pasta cooking water before draining it. Heat oil in large skillet and crisp the bacon. Add black pepper, red pepper, and garlic and cook for 30 seconds. Add chicken broth and wine. Bring to a boil then simmer for ten minutes. Add lemon juice, lemon zest, and parsley. Add the almost cooked pasta to the skillet and finish cooking in there. Add about ½ cup of the reserved pasta water (add more if it is dry). When the pasta has cooked, top with the slices of avocadoes, letting the slices melt into the pasta.

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