Penne Pasta with Avocados, Basil and Tomatoes
3/4 pound penne pasta
3-4 ripe avocados, diced
3 tablespoons fresh basil leaves, chopped
1 pint ripe grape tomatoes, halved
¼ cup OLIVE & VINE Tuscan Bouquet or Italian Gremolata infused olive oil
salt and freshly ground black pepper to taste
grated parmesan cheese to finish (optional)
Cook the pasta al dente according to the package directions.
Combine the pasta with the avocados, basil and tomatoes in a large bowl. Add the olive oil and generously season with salt and pepper. Toss well to combine.