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