12oz/350g pasta bows 2 Tbs. oil 4 rashers back bacon, derinded and chopped 1 ripe avocado 1 Tbs. lemon juice 1 green and 1 yellow pepper 2 courgettes, wiped 1 onion peeled and finely chopped a little finely chopped oregano for garnish For the dressing: 1 tsp. Dijon mustard 4 Tbs. sunflower oil 1 Tbs. white wine vinegar 1 Tbs. oregano, finely chopped 1 clove garlic, crushed salt and freshly ground black pepper
Instructions
1) Cook pasta in lightly salted boiling water until just tender. Drain, refresh in cold water and drain again. Reserve.
2) Heat oil and fry bacon crisp in a pan. Drain on kitchen paper and place in a bowl with pasta bows. Reserve.
3) Heat oil and fry bacon crisp in a pan. Drain on kitchen paper and place in a bowl with pasta bows. Reserve.
4) Peel and stone avocado and dice finely. Squeeze over lemon juice to prevent its discoloration.
Seed the peppers and finely chop them. Dice courgettes. Add these to bowl with onion.
5) Mix mustard, oil, vinegar, oregano, garlic and seasoning in a screw-top jar. Shake well. Pour over pasta and vegetables and toss well to coat. Serve on a platter sprinkled with chopped oregano for garnish.
