8 ounces farfalle pasta 2 large ripe avocados 1 tablespoon fresh lime juice 1/2 teaspoon lime zest 2 cans (14.5 ounce size) diced tomatoes, drained 1 cup thinly sliced red onion 1/2 cup basil leaves, thinly sliced 1/2 cup cilantro, chopped 1/2 cup grated Parmesan cheese salt and pepper, to taste
Cook the pasta in a large pot of boiling water according to package directions.
Meanwhile, cut the avocado into 1-inch chunks and gently toss with the lime juice and zest (The lime juice not only adds flavor, it helps prevent the avocado from discoloring).
Combine the cooked pasta with the tomatoes, onion, basil and cilantro. Gently stir in the avocado mixture and Parmesan. Taste and season as needed with salt and pepper.