4

3/4 LB. Penne Pasta
3-4 ripe avocados, diced
3 tbsp chopped fresh basil leaves
1 pint ripe grape tomatoes, halved
¼ cup Epicurean Tuscan Herb Extra Virgin Olive Oil
Salt and freshly ground black pepper to taste
Grated parmesan cheese to finish (optional)

Cook pasta al dente according to package directions. While pasta is cooking, chop basil, grape tomatoes, and avocados. Combine cooked pasta, basil tomatoes, and avocado in large bowl. Add the Epicurean Tuscan Herb Extra Virgin Olive Oil. Generously salt and pepper to taste and toss well. Finish with grated parmesan cheese, if desired.