Fettuccini & Tomatoes with Avocado Pesto

By ezunich

Ingredients

• 12 oz fettuccini
• 2 avocados
• 1/2 cup shredded Asiago cheese
• 1/2 cup torn fresh basil
• 1/4 cup chopped fresh parsley
• 3 tbs fresh lemon juice
• 2 tbs olive oil
• 3 cloves garlic, chopped
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes and black pepper
• 1 cup halved grape tomatoes
• 1/4 cup pine nuts, toasted

Preparation

Step 1

Cook fettuccini in a pot of boiling water. Reserve 1 cup pasta water, then drain fettuccini. Return fettuccini to the pot. Puree avocados, Asiago, basil, parsley, lemon juice, oil, garlic, salt, pepper flakes, black pepper in a food processor for the pesto. Stir pesto into fettuccini to coat, adding reserved pasta water to reach desired consistency, Then stir in tomatoes. Garish with pine nuts.