INGREDIENTS
14 oz
rotini pasta (or any kind of pasta you like)
2
medium ripe avocados
2 cups
loosely packed arugula
1
jalapeño pepper, cut into quarters (remove seeds and membrane for a mild pesto)
1/2 cup
fresh cilantro leaves
2 cloves
garlic
3 tbsp
fresh lime juice
1 tsp
kosher salt
1/4 tsp
black pepper
1/2
cup grated Parmesan cheese, plus additional for serving (omit if vegan or to make dairy free)
2 pints
cherry tomatoes, halved