INSTRUCTIONS

• 1. Prepare penne according to package directions.
• 2. Drain and place in a 4” plastic hotel pan and cover with cold water by several inches.
• 3. Add vegetable oil and 1 ¼ gallon of ice. Stir to combine. Once pasta is cool, drain and reserve for service at 40° F.
• 4. Blanch basil and parsley in boiling water for 15-20 secs. Shock in ice water and squeeze out excess water.
• 5. Combine herb mix, toasted walnuts, parmesan, lemon juice and EVOO in a 3-quart Vitamix or large blender and blend until smooth. Place in a large mixing bowl.
• 6. In the Vitamix or large blender, puree avocados, granulated garlic, salt, black pepper and red wine vinegar until smooth. Fold avocado puree into pesto. Store covered at 40° F.
• 7. Combine chilled prepared pasta to avocado pesto dressing. Fold in cherry tomatoes, diced red peppers and queso fresco. Hold at 40°F for service.