Cobb Pasta Toss

Oh my, this pasta is so delicious!!! I saw it on Rachael Ray and made it for dinner one night...it is now one of our favorite dishes.

• 3 pints grape or cherry tomatoes
• 3 tablespoons extra virgin olive oil, divided
• Salt and black pepper
• 2 cloves garlic, grated or finely chopped
• 6 slices bacon
• 1 pound whole wheat penne pasta
• 1 avocado, pitted and diced
• 4 to 5 scallions, thinly sliced on a bias
• 1 cup blue cheese or feta cheese crumbles
• 1/4 cup (about a handful) fresh basil, chopped
• 1 cup cooked chicken (optional)

Preheat an oven to 400ºF. Scatter the tomatoes onto a baking sheet and drizzle with about 2 tablespoons EVOO, some salt and pepper, and grated garlic. Toss lightly to coat and roast them in the hot oven until they burst open and are tender, 12-15 minutes. Cook the bacon until crispy, then drain on paper towels.

Cook pasta according to package directions. When the pasta is ready, reserve a large mug of the starchy cooking water and then drain the pasta and return it to the pot it was cooked in. In a large serving bowl, mash cooked tomatoes together with scallions; add the pasta water and pasta. Crumble the cooked bacon over the mixture, and toss with the diced avocado, blue cheese (or feta), basil, chicken (if desired) and salt to taste. Toss everything together and serve.