Sticking with our “let’s use up some of our basil” and “we love pasta” themes, we chose to make Bacon, Gorgonzola, Avocado and Basil Pasta. Umm… it has BACON. We were sold.

We changed up a couple things. First, we used Feta instead of Gorgonzola. We weren’t really in the mood for Gorgonzola and thought Feta was a good substitute. Second, Vince wanted to throw in some shrimp. He cooked that up in some bacon fat and served them up on the side.

This recipe was good and easy to cook. There was quite a bit of prep work, but it didn’t help that we had to buy a block of Feta and peel the shrimp. There are definitely some ways you can save time on the prep, we just didn’t do that.

Vince said that he would probably skip the shrimp next time. I didn’t have too much of it, but I agree that it really didn’t add anything to the dish. The pasta is pretty flavorful on its own.

The only other thing I would do is add more salt and pepper as we were cooking. I think I just forgot to do that until the end and you could tell. It doesn’t hurt to add it at the end though. I might also think of putting some crushed red pepper in there as well. A little heat would do this dish good!

Umm… and it has BACON. So good. A pound of bacon. Delicious.

Overall, it’s a really good recipe. A good, light, summery dish. I ate the left-overs, which definitely means something. I normally pass and let Vince clean out the fridge. :o)

Side dish: Garlic toast.

Next time: no shrimp; try crushed red pepper; more salt and pepper; less sheepishly goaty feta cheese

Learned cooking tip: Smaller lemons work better in the lemon squeezer. Less messy; like a charm.

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