For the pasta:
1 cup gluten-free brown rice penne pasta
1 cup cooked peas
2 cups baby heirloom tomatoes
1/4 cup freshly shaved parmesan
salt and cracked pepper
for the Avocado Basil Pesto:
2 cups fresh basil leaves
1/4 cup + 1 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
Juice from 1/4 of a lemon
salt & cracked pepper
Cook pasta according to package directions. Evenly coat your heirloom tomatoes on a baking sheet with olive oil, salt and pepper. While the pasta cooks, add the tomatoes to roast in the oven at 400 degrees for 10-12 minutes or until soft. Prepare peas (if they are frozen).
Add fresh basil leaves to your food processor with 1/4 cup olive oil and pine nuts and pulse until chopped. Add 1 avocado, juice from 1/4 lemon, salt, pepper, and 1 more tbsp olive oil. Pulse until perfectly combined and pesto is a beautiful smooth consistency.