Pesto Pasta With Avocado, Parmesan, Romano & Tomatoes!


  • Ingredients:
  • 1 box of Rigatoni pasta (or similar)
  • 6 oz or 3/4 cup of basil pesto (jarred or homemade)
  • Pint of cherry tomatoes
  • Parmesan & Romano shredded cheese mix
  • 1/2 cup of breadcrumbs
  • 2 Avocados


  1. Boil water and cook the rigatoni for about 8 minutes. Rinse and drain and pour the pasta into a 9X13 baking pan. Cut one or two avocados into bite size pieces and leave on the side. Slice the cherry tomatoes in half. Add the pesto and tomatoes to the pasta and stir. Add about a half cup of the paremsan & romano cheese mix and stir. Sprinkle the rest of the cheese on top. Then top it with 1/2 cup of bread crumbs.
  2. Bake at 350° for 30 minutes until the cheese is melted and heated through.
  3. Serve hot and top with the cut avocado. (I prefer just cutting up the avocado and adding after the dish bakes. If you bake the avocado in the pasta, the avocados turn a yucky brown the next day if you have any left over. Therefore I just cut and add fresh avocado as we eat it. We usually get 2 dinners out of this meal for a family of 4.)