Step 1

Add the chopped romaine and cooked penne pasta to a large serving bowl. Set aside.

Step 2

Make the dressing: In a blender, combine the avocado, Parmesan, lemon juice, Worcestershire sauce, mustard, garlic, salt, pepper, anchovy paste, if using, and water. Blend until smooth and creamy. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 3

Pour only 1 cup of the prepared dressing over the romaine and pasta mixture. Toss until evenly coated. If you prefer a creamier salad, add more dressing, to taste. (You’ll have plenty left over for future meals, so stash it in the fridge for up to three days.)

Step 4

Sprinkle the toasted pecans over the salad and top with shaved Parmesan cheese, if desired. Finish with a dash of extra ground black pepper for a little kick.

Step 5

Serve immediately as a side dish or light main course.