Ingredients
1 lb Penne pasta
1 cup pesto sauce
1 cup half and half
1 cup shredded parmesan cheese, some reserved for topping
2 cups baby arugula
1 red bell pepper, sliced thin
½ sweet yellow onion, sliced thin
8 oz white mushrooms, sliced
1 avocado
½ Juice of lime
1 - 2 teaspoons sea salt
Pepper to taste
Olive oil
Tools
Large serving platter
Directions
Step 1
Prepare the penne noodles according to the package instructions for al dente. Toss with the pesto, half and half, and 1/2 of the parmesan cheese. Salt and pepper to taste. Keep warm.
Step 2
Saute the mushrooms, peppers and onions in a pan on the stove over medium heat with olive oil, salt and pepper.
Step 3
In a small bowl smash the avocado with the lime.
Step 4
Toss the pasta onto the large serving platter. Top with the mushrooms, peppers and onions. Add the arugula and smashed avocado and parmesan cheese. Sprinkle a bit of sea salt and pepper on the entire thing with a nice drizzle of olive oil.
