Cooking Instructions
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Step 1
Bring a large pot of salted water to a boil over high heat. Add the
Penne Pasta (455 g)
and cook according to the directions on the package, then drain and place in a large bowl.
Step 2
Drizzle the pasta lightly with olive oil, toss, and allow it to cool slightly while you make the pesto.
Step 3
In the bowl of a food processor, combine
Pine Nuts (30 g)
and the
Garlic (8 g)
, process until finely minced.
Step 4
Add the
Fresh Basil Leaves (40 g)
,
Fresh Mint Leaves (10 g)
, 3 Tbsp of the
Lemon Juice (2)
, and
Kosher Salt (3 g)
, pulse until the herbs are coarsely chopped.
Step 5
With the processor running, slowly pour in the
Olive Oil (120 mL)
and process until smooth. Add the
Parmesan Cheese (45 g)
and pulse until just combined.
Step 6
Add the pesto to the cooked pasta and toss well to coat. Add the
Baby Arugula (40 g)
and the remaining
Pine Nuts (20 g)
and toss again.
Step 7
Dice the
Avocados (2)
into bite-size pieces and place them in a small bowl. Add the remaining 1 Tbsp of Lemon Juice and toss.
Step 8
Add the avocado to the pasta and toss gently to combine. Taste for seasonings and serve at room temperature.
