1 lb Penne pasta
1 cup pesto sauce
1 cup half and half
1 cup shredded parmesan cheese, some reserved for topping
2 cups baby arugula
1 red bell pepper, sliced thin
½ sweet yellow onion, sliced thin
8 oz white mushrooms, sliced
½ Juice of lime
1 - 2 teaspoons sea salt
Pepper to taste
Large serving platter
Prepare the penne noodles according to the package instructions for al dente. Toss with the pesto, half and half, and 1/2 of the parmesan cheese. Salt and pepper to taste. Keep warm.
Saute the mushrooms, peppers and onions in a pan on the stove over medium heat with olive oil, salt and pepper.
In a small bowl smash the avocado with the lime.
Toss the pasta onto the large serving platter. Top with the mushrooms, peppers and onions. Add the arugula and smashed avocado and parmesan cheese. Sprinkle a bit of sea salt and pepper on the entire thing with a nice drizzle of olive oil.