You guys. Where has 2016 gone already? How is it almost the end of April?
This was my thought this weekend as I was planting my tomato starts. Not in the ground – I was planting the seeds to grow starts. Out here in Portland, it’s not really warm enough to plant tomatoes until the end of May or early June. But I still think I’m a little late to be planting my own starts. Oh well. I am never perfect, but I usually grow quite a few tomatoes when all is said and done! Ah, tomato season. It’s only a few months away.
I’ve already started buying them again. I almost never do during the winter, because I know how far they have to travel and I can taste how bland they are because they weren’t allowed to ripen properly. But it’s getting to the time of year when they are a little sweeter, and a little less expensive, too. I haven’t been able to resist picking up a pint of cherry tomatoes each week. I could have worse habits, right?
Sunday we were craving a simple dinner. We spent a lot of time on the yard this weekend, baking and doing a cupboard cleanse (aka throwing out old stuff), and we felt pretty productive, but ready to relax. And frankly, I do not know a better simple comfort food than pasta. But I wanted to do something a little different this time, and I put some buttermilk and bacon in the mix. It was a good decision.
For best results, I recommend making this pasta about an hour ahead of time, so you can chill it before enjoying. Do not add the basil until you’re ready to serve.
- 1 lb. pasta
- 1/2 lb. bacon
- 1 cup cherry tomatoes, halved
- 1 cup snap peas, roughly chopped
- 2 Tbsp. basil, torn
- For the dressing:
- 3/4 cup mayonnaise
- 1/4 to 1/3 cup buttermilk (you can use more or less to adjust your preference for thickness!)
- 1/2 tsp. salt
- Freshly cracked ground pepper
- Cook pasta according to the package directions, and fry bacon to your favorite degree of crispiness (I like it on the crispy side in this application!)
- Chop bacon into 1/2-inch pieces and toss all ingredients except basil together. Chill until time for serving, then top with torn basil.