• 1 ripe avocado, pitted and peeled
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup pine nuts, toasted
  • Zest and juice of half a lemon
  • 2 cloves garlic
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil, plus extra to garnish
  • 1 pound dried penne pasta
  • Freshly grated Parmesan cheese, for garnish
  • 16 ounces burrata cheese
  • Lemon zest, for garnish
  • Sliced fresh basil, for garnish


  1. In the bowl of a food processor fitted with the blade attachment, add in the avocado, basil, mint, pine nuts, lemon zest, lemon juice, garlic, pinch of salt and pinch of pepper.
  2. Process until smooth, slowly drizzling in 1/4 cup olive oil.
  3. Bring a large pot of water to a boil and season with a large pinch of salt. Add the penne and cook until al dente or to package instructions, about 12 minutes.
  4. Drain and transfer to a large bowl.
  5. Add in the avocado mixture and toss until fully combined.
  6. Divide among four serving bowls, breaking apart a ball of burrata in the center of each dish.
  7. Garnish with Parmesan cheese, extra-virgin olive oil, a pinch of salt, a pinch of pepper and lemon zest.