21 Jun Fettuccini Avocado
This recipe was copied from the California Avocado Commission’s website and altered just a bit to make it a little more “Nourishing.”
1 lb. fettuccine (gluten free or not, preferably whole grain or mixed whole grains)
1 clove garlic, minced
1 lemon, zested and juiced
3 T extra virgin olive oil
1/2 t sea salt
2 large ripe Hass avocados
1/2 cup fresh basil
Freshly ground black pepper to taste
- Prepare pasta.
- In a food processor add garlic, lemon juice, olive oil and salt. Pulse untilsmooth. Add avocado and basil, pulsing until creamy.
- Pour sauce over hot pasta and toss. Serve immediately, and top with lemon zest and black pepper.