I had some left over avocados and wanted to use them up. I remembered I had a recipe I had copied from an old magazine in the library and it would be great for that. It's actually a hot salad. My husband like it so much that requested me to make it again tomorrow.
Avocado and Basil Pasta
8 ounces dried pasta
1 medium avocado, coarsely chopped
3 tomatoes, seeded and chopped
4 slices bacon, crisp cooked and crumbled
3 cloves garlic, minced
2 TBspoons lemon juice
Fresh basil, chopped
Ground black pepper
Queijo pecorino ou parmesão ralado.
Finely shredded Pecorino Romano cheese
Combine the avocado, tomatoes, bacon, basil, lemon juice, olive oil, garlic, pepper and salt. Reserve. Cook pasta. Add hot pasta to reserved mixture and toss to combine. Serve with cheese.
Source: BHG magazine