Dinner

Pasta Shells with Bacon, Cucumber, and Peas

Avocado dressing adds a creamy goodness that pairs perfectly with the crisp cukes, sweet peas, and smoky bacon in this gourmet-easy dish that’s guaranteed to please.

Yields

6 - 6 serving

Total Time

Cook Time

Ingredients

  • 8 oz. medium pasta shells
  • 1 c. frozen peas, thawed
  • 6 slices bacon
  • 1 avocado, pitted and peeled
  • 2 tbsp. ranch salad dressing
  • 1 tbsp. lime juice
  • 1 tbsp. chopped fresh tarragon
  • 1/4 tsp. salt
  • 2 mini cucumbers, thinly sliced
  • Microgreens (optional)

Instructions

In large pot, cook pasta in boiling salted water according to package directions, adding peas during last 2 min. of cooking time; drain. Rinse under cold water until cool; drain well. In large nonstick skillet, cook bacon, flipping once, over medium-high heat until browned and crisp, about 8 min.; transfer to paper towels. When cool enough to handle, cut into 1" pieces.

In large bowl, mash avocado; whisk in ranch dressing, lime juice, tarragon, and salt. Add pasta and peas, cucumbers, and bacon; toss until evenly coated. If desired, just before serving, garnish with microgreens.

This recipe originally appeared in our print magazine.

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