Fresh Mozzarella Penna Pasta
8 ounces fresh mozzarella cheese, cut into small cubes
3 medium tomatoes or 5 to 6 roma tomatoes, peeled and diced
2 avocados, peeled, pitted and diced
3 to 4 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 cup coarsely chopped fresh basil
1 tablespoon lemon juice
1 tablespoon salt
Freshly ground black pepper to taste
1 teaspoons crushed red pepper or to taste
1 (16-ounce) package uncooked penna pasta
Freshly grated parmesan cheese
In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive
oil, basil, lemon juice, salt, pepper, and red pepper. Let stand at room
temperature for at least 30 minutes.
Cook pasta according to package directions; drain and return to pan to keep
warm. Add tomato mixture and toss to coat thoroughly. Transfer onto individual
serving plates and garnish with parmesan cheese.
Makes 4 servings.