Our daughter made this for us on one of our recent visits. It was really yummy! It's a nice, fresh pasta dish that I think works especially well as we head into spring and (finally!) warmer weather. Roma tomatoes weren't available so she used regular ones, and it was great.
It Coulda' Been Worse is back up and running with Saturday Stirrings so head on over there for some other great recipes!
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 coarse 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.