California Avocado Fettuccine
Recipe courtesy of California Avocado submitted by Leigh Ann
We can’t wait to try to this recipe. It has simple pure ingredients and the creamy sauce is made with California avocados! Delicious and nutritious. And here’s a great guide on how to select, ripen, and store avocados.
Print This PostIngredients
| 1 lb. | fettuccine |
| 2 | cloves garlic, minced |
| 1 | lemon, zested and juiced |
| 3 Tbsp. | olive oil |
| 1/2 tsp. | sea salt |
| 2 | ripe, Fresh California Avocados, seeded |
| 1/2 cup | basil |
| As needed | freshly ground black pepper |
As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.
Instructions
- Prepare pasta as directed on package.
- In a food processor add garlic, lemon juice, olive oil and salt. Pulse until smooth. Add avocado and basil pulsing until creamy.
- Pour sauce over hot pasta and toss. Serve immediately, and top with lemon zest and black pepper .Also delicious topped with sautéed shrimp.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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Great idea! The salt is not needed. A dash of onion powder will add a hint of flavor without overpowering the integrity of the dish. A good substitute for flavoring would be lime, instead of lemon. Finely diced tomatoes would also be a delicious addition.
It would be nice to have a ‘print’ button on here…
Thaks Gabi – we had forgotten to add it. It’s here now.