Boiled until tender horns — 400 g
Sliced bacon, ready-to-eat — 5 slices
Avocado (peeled and diced) — 2 PCs.
Fresh thyme leaves — 2 tsp
For salad dressing:
Mayonnaise — 3/4 Cup
Freshly squeezed lemon juice — 1/4 Cup
Lemon zest — 1 1/2 tbsp
Sugar — 1 tbsp
Fresh thyme leaves — 1 tsp
Olive oil — 1/3 Cup
1. In a separate bowl, prepare the salad dressing. To do this, mix mayonnaise with lemon juice, lemon zest, salt and pepper; add the sugar, the thyme leaves and grind all using the hand blender. Not stopping to whisk, add the olive oil.
2. In a large saucepan bring water to a boil. Season with salt and cook pasta according to instructions on the package.
3. Heat a large skillet over medium heat. Add the bacon and fry it until Golden brown, about 6-8 minutes. Bacon to put on a paper towel and remove excess fat.
4. In a large bowl mix the pasta, bacon, diced avocado, salad dressing, seasoning if necessary with salt and pepper. Serve immediately, pre-garnished with thyme leaves.