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.

Ingredients

• 1 1/2 cups dry penne
• 1/2 cup mayonnaise
• 2 Tbsp. buttermilk
• 1/2 cup sliced cherry tomatoes
• 1/2 cup roughly chopped snap peas
• 3 slices of bacon
• 4-6 leaves fresh basil
• Salt and pepper

Instructions

1. Cook the pasta according to the package directions. Drain but do not rinse.
2. In a small bowl, use a fork or whisk to stir together the mayonnaise and buttermilk.
3. Add the cherry tomatoes, snap peas, bacon and pasta to a larger bowl. Add the dressing and toss to coat evenly.
4. Chop basil, then add to the bowl. Season with salt and pepper.
5. This recipe makes 2 entree sized servings, or 4 side servings.