Archives For roasted cherry tomatoes

avocado {BLT} pasta.

May 13, 2011 — 1 Comment

Here’s an odd idea I had the other day, that turned into one of my new favorite weeknight fixes.

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Could you make a sauce with avocado, and then serve it with pasta? The answer, clearly, is yes – and it’s as simple as it is delicious.

I sometimes find myself with a single avocado that’s about to go bad. You can’t do much with it, except eat it alone, with a drizzle of olive oil and salt, which I often do. And now, as I’ve discovered, you can eat it with pasta. In fact, one avocado produces enough “sauce” for a dinner for two. Perfect.

Initially, I looked online to see if anyone else had this brilliant idea, and the answer was yes. Yes, purée with a bit of lemon and garlic and olive oil – and you have a creamy avocado sauce that works wonders on pasta. It’s really wonderful on its own like this, but because I can’t leave well enough alone, I roasted some cherry tomatoes in the oven and fried up some bacon for riff on a BLT pasta, of sorts.

Perfect for spring, even moreso in the summer when tomatoes are at their peak. And what isn’t better with bacon?

Bacon-Avocado Pasta + Roasted Cherry Tomatoes

Inspired by a Lonely Avocado

  • 1/2 box pasta of your choice {I use Smart Taste}
  • 1 avocado, pitted
  • Juice and zest from 1 lemon
  • 4 – 5 cloves garlic {pare down if you’re not a garlic addict}
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 1/2 pint cherry tomatoes, roasted in oven in a bit of olive oil, salt, and pepper at 400 degrees for 10-12 minutes
  • 4 slices bacon, chopped and sautéed until crisp

Cook pasta according to package directions. While pasta is cooking, make your sauce. Add avocado, lemon, and garlic to food processor. Pulse until combined. Now, add olive oil in a slow stream while processor is running. Start with a couple of tablespoons, and add a bit more if you’d like a looser sauce. You shouldn’t need too much, because the avocado makes it so creamy on its own. Season to taste.

When the pasta is finished, drain and add avocado sauce, cherry tomatoes, and bacon. Serve immediately.

Serves 2.

You will love this salad. Trust.

I mean, it has bacon. And tomatoes… But not just any tomatoes. Roasted cherry tomatoes.

Something magic happens when you roast tomatoes; in fact, I think it was this salad that got Daniel to first warm up to the little red guys. I know, it’s hard to believe there are people out there {and lots of them} who hate tomatoes. Well, there are. And they probably just haven’t tried them roasted.

And then there’s the dressing. It’s a buttermilk dressing (a lower-fat version, of course) with these little bits of chopped green onion swimming throughout it. It’s creamy, tangy, and the perfect match for this salad.

BLT Salad with Grilled Chicken and Buttermilk Dressing

Recipe adapted from Steamy Kitchen: Fresh Flavors Fast Cookbook from Martha Stewart Everyday Food

6 slices bacon
1-2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup low-fat buttermilk
2 tablespoons light mayonnaise
1-2 tablespoon apple cider vinegar
1 green onion, trimmed and thinly sliced
1 bag romaine lettuce (or 1 pound romaine hearts, coarsely chopped), or other salad greens of your choice
1 pint cherry tomatoes
2 grilled chicken breasts, sliced

Preheat oven to 400°. Arrange bacon in a single layer on a rimmed baking sheet. Arrange cherry tomatoes on another sheet pan; drizzle olive oil overtop and season with salt and pepper. After 12-15 minutes, the bacon should be crisp; after about 10 minutes, the tomatoes should be done. Take them out accordingly, crumbling or cutting the bacon into large pieces.

In a large bowl, whisk together buttermilk, mayonnaise, vinegar, and green onions. Season with salt and pepper. Fill a bowl with the lettuce, adding the tomatoes, bacon, and chicken; add dressing and toss to coat. Serve immediately.