INGREDIENTS:
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12 ounces elbows pasta
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5 slices bacon, diced
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2 avocados, halved, seeded, peeled and diced
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Kosher salt and freshly ground black pepper, to taste
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2 teaspoons fresh thyme leaves, for garnish
FOR THE LEMON THYME DRESSING
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3/4 cup mayonnaise
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1/4 cup freshly squeezed lemon juice
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1 1/2 tablespoons lemon zest
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1 tablespoon sugar
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1 teaspoon fresh thyme leaves
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Kosher salt and freshly ground black pepper, to taste
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1/3 cup olive oil
DIRECTIONS:
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To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
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In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
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In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
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Serve immediately, garnished with thyme.