Categories: Pasta

Ingredients

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

Directions

1. Cook fettuccini in a pot of boiling water as directed. Reserve 1 cup pasta water, then drain fettuccini. Return fettuccini to the pot.

2. Puree avocados, Asiago, basil, parsley, lemon juice, oil, garlic, salt, pepper flakes, and black pepper in a food processor for the pesto.

3. Stir pesto into fettuccini to coat, adding reserved pasta water to reach desired consistency, then stir in tomatoes. Garnish fettuccini with pine nuts.

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