Creamy Avocado Fettuccine
Serving Size / Yield
- 1 lb. fettuccine pasta
- 1 fresh-squeezed lemon, juiced
- 2 cloves garlic, minced
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 3 tbs. extra virgin olive oil
- 2 ripe avocados, pitted and peeled
- 1/2 C. fresh basil
Bring a large pot of salted water to a boil. Add pasta and cook following package instructions. Drain pasta and set aside.
Mix lemon juice, garlic, salt, ground pepper and olive oil in a blender. Blend until ingredients are well combined. Add in avocado and fresh basil. Blend until sauce is smooth and cream.
Toss pasta in avocado sauce until completely coated. Serve warm.