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.
