This is from CookingClub magazine. I have been subscribing to this magazine for ages and ages. Frequently I'll find great recipes that I just have to make, but then between Cuisine @ Home, this forum, and Food & Drink I seldom get to them. This just sounded so summery and fresh! I halved this for just Bob and I.
Avocado, Bacon & Tomato Pasta
6 slices thick cut bacon
12 oz gemelli or rotini pasta (I used Dreamfields Penne)
1 medium red onion, chopped
3 Tbs. lime juice, divided (I used True Lime & water - limes are so expensive here).
1 small yellow summer squash, diced
1 Tbs. garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 Tbs extra-virgin olive oil
3 avocados, diced
2 cups grape tomatoes, halved
4 oz. sugar snap peas, cut in 3/4" pieces
1/4 c. grated Parmesan cheese
Cook bacon in a large skillet over medium heat for 10 minutes or until browned and crisp, turning once. Drain on paper towels and chop coarsely. Reserve 2 TBS of the drippings in the skillet.
Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta water.
Meanwhile heat the bacon drippings in the skillet over medium heat until hot. Add onion and 1 Tbs of the lime juice. Cook 3 minutes stirring occasionally. Add squash and garlic, cookand stir 1 minute. Season with salt & pepper. Remove to a large bowl
Heat oil in the same skillet over medium heat until hot. Add avocados, tomatoes, sugar snap peas and remaining 2 Tbs of lime juice. Gently toss. Reduce heat to low, cook 2 to 3 minutes or just until warm stirring occasionally.
Add pasta to bowl with onion mixture. Add avocado mixture, and bacon, and reserved pasta water. Toss gently until well mixed. Sprinkle with cheese.
Notes: This made a very light lovely dinner. I can't wait be get back to avocados and limes at reasonable prices.
I can see adding some jalapeno, and I think I would use Cojitia cheese instead of parm. But all in all Bob has requested that this be a frequent dinner.
Avocado, Bacon & Tomato Pasta
6 slices thick cut bacon
12 oz gemelli or rotini pasta (I used Dreamfields Penne)
1 medium red onion, chopped
3 Tbs. lime juice, divided (I used True Lime & water - limes are so expensive here).
1 small yellow summer squash, diced
1 Tbs. garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 Tbs extra-virgin olive oil
3 avocados, diced
2 cups grape tomatoes, halved
4 oz. sugar snap peas, cut in 3/4" pieces
1/4 c. grated Parmesan cheese
Cook bacon in a large skillet over medium heat for 10 minutes or until browned and crisp, turning once. Drain on paper towels and chop coarsely. Reserve 2 TBS of the drippings in the skillet.
Cook pasta according to package directions. Drain, reserving 1/3 cup of the pasta water.
Meanwhile heat the bacon drippings in the skillet over medium heat until hot. Add onion and 1 Tbs of the lime juice. Cook 3 minutes stirring occasionally. Add squash and garlic, cookand stir 1 minute. Season with salt & pepper. Remove to a large bowl
Heat oil in the same skillet over medium heat until hot. Add avocados, tomatoes, sugar snap peas and remaining 2 Tbs of lime juice. Gently toss. Reduce heat to low, cook 2 to 3 minutes or just until warm stirring occasionally.
Add pasta to bowl with onion mixture. Add avocado mixture, and bacon, and reserved pasta water. Toss gently until well mixed. Sprinkle with cheese.
Notes: This made a very light lovely dinner. I can't wait be get back to avocados and limes at reasonable prices.
I can see adding some jalapeno, and I think I would use Cojitia cheese instead of parm. But all in all Bob has requested that this be a frequent dinner.
You only live once . . . but if you do it right once should be enough! 
