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For this recipe you'll need penne pasta, fresh basil, avocado, grated Pecorino Romano cheese, garlic, lemon juice, EVOO, tomatoes, Kosher salt and black pepper. Bring a large pot of water to a boil over high heat with a little salt; then add the pasta. Cook until the pasta is al dente; then drain.

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Ingredients - Penne Pasta With Avocado Pesto:

1. Give 1 packet for penne pasta
2. Prepare Avocado pesto
3. Take Pinch salt
4. Take 1/8 Teaspoon for black pepper
5. Provide - Water
6. Provide for Roasted peanuts

Then tossed in the drained pasta pesto Romano and a splash of leftover heavy cream and warmed it through. In a pot of boiling salted water, add the pasta and cook as per packet directions. Meanwhile, for the pesto, place avocado flesh, pine nuts, garlic, chilli, lemon zest and basil into a food processor. While the food processor is running, add olive oil, lemon juice and enough water needed to create a smooth pesto.

Penne Pasta With Avocado Pesto start cooking:

1. Add water, salt and vegetable oil in c pan
2. Add black peper
3. Add penne pasta once water boils
4. Cook pasta on low heat until al dente. Don't overcook you need the penne pasta to retain its shape
5. Drain pasta of the water and run under cold water to remove starch
6. Add the avocado pesto (get recipe on my profile) into the pasta. Mix until all the pasta has the avocado pasta
7. Serve sprinkled with toasted peanuts

Add salt and pepper to taste. The recipe calls for penne, but you can use any noodles. I love rotini and cavatappi because they look so fun! When your pasta is cooked, drain. If you'd like to eat this recipe warm, then just set the noodles aside for a minute.

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