INGREDIENT
400g (14 oz) penne pasta
1 ripe avocado, peeled and diced
150g (5 oz) mozzarella, torn into small pieces or cubes
1/4 cup basil pesto (store-bought or homemade)
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Cherry tomatoes, halved (optional, for extra freshness)
METHOD
Cook the Penne:
Bring a large pot of salted water to a boil.
Add the penne and cook according to the package instructions until al dente.
Reserve 1/2 cup of pasta water before draining.
Prepare the Pesto Sauce:
In a large bowl, combine the pesto and olive oil. If the pesto is too thick, you can thin it with a tablespoon of pasta water.
Assemble the Dish:
Add the cooked penne to the bowl with the pesto mixture. Toss the pasta gently to coat evenly. If needed, add a little more reserved pasta water to help the sauce coat the pasta.
Add the Avocado and Mozzarella:
Gently fold in the diced avocado and mozzarella, taking care not to mash the avocado.
Season with salt and pepper to taste.
Serve:
Plate the pasta and garnish with fresh basil leaves and cherry tomatoes (if using).
Serve immediately and enjoy!
This pasta dish is a lovely combination of creamy avocado, rich mozzarella, and vibrant basil pesto. Perfect for a light but satisfying meal!