Pasta with Tomato and Avocado

[Guest guest]

Pasta with Tomato and Avocado

 

8 ounces farfalle pasta

2 large ripe avocados

1 tablespoon fresh lime juice

1/2 teaspoon lime zest

2 14.5 ounce cans diced tomatoes, drained

1 cup thinly sliced red onion

1/2 cup basil leaves, thinly sliced

1/2 cup cilantro, chopped

1/2 cup grated Parmesan cheese

salt and pepper to taste

 

Cook the pasta in a large pot of boiling water according to package directions.

Meanwhile, cut the avocado into 1-inch chunks and gently toss with the lime

juice and zest. (The lime juice not only adds flavor, it helps prevent the

avocado from discoloring).

Combine the cooked pasta with the tomatoes, onion, basil and cilantro. Gently

stir in the avocado mixture and Parmesan. Taste and season as needed with salt

and pepper.

Makes 4 servings.