There's a recipe that I love which has surprising ingredient combination, I had tasted it at Jardin Nelson in the Old Port, and once I became kosher, I needed to recreate it. Once you taste it, you'll find yourself making it over and over again. I found this pic online which is from their menu. When I make it though, I cut the mango into smaller dice and chop up the olives, I just find it easier to eat and prettier when serving.
This is what you'll need:
1 box Lasagna
1 cup fresh or store bought pesto
1 cup baby spinach
1 cup halved baby tomatoes
1/3 cup chopped sun dried tomatoes
1 handful cut up kosher Kalamata olives
1 cup ripe mango diced
2 ripe avocados, diced
1/3 cup Parmesan
salt & pepper to taste
Boil the pasta as per instructions, strain, then once its enough to handle, cut into long strips. Toss with all the remaining ingredients, and serve lukewarm. It's delicious for lunch with a cold glass of Iced tea on a hot summer's day.
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