Fettuccini Avocado

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.”

Serves 4

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.
No Comments

Post A Comment