- 6 bacon slices 2 T chopped basil
- 1 s avocado 1 L ripe tomato diced
- 8 oz pasta S&P to taste
- 2 T olive oil grated provolone for passing
- 2/3 c finely grated provolone
Fry bacon crisp and crumble. Halve, pit and peel avocado. Cut half in small dice, other half into 1/2 inch slices. Divide among four plates. Cook pasta. Toss with oil. Set aside 2 T cheese. Add basil, remaining cheese, diced avocado, and crumbled bacon to pasta and toss. Season with S&P. Transfer to serving dish and sprinkle with remaining cheese. Serve beside sliced avocado on plate. Serves 4.
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