Avocado Pesto Fettuccine
9/19/2019, 6 a.m.
Avocado Pesto Fettuccine YIELDS: 4 / TOTAL TIME: 20 MINS
1 lb. fettuccine
1/4 c. pine nuts
7 oz. prepared pesto
1 tbsp. lemon juice
1/2 c. freshly grated Parmesan, divided
1/4 c. chopped basil
1 tsp. crushed red pepper flakes
Extra-virgin olive oil, for drizzling
In a large pot of boiling salted water, cook pasta according to package instructions.
Meanwhile, in a small dry skillet, toast pine nuts over low heat until golden brown. Shake pan to brown evenly, about 5 minutes.
Cut avocados in half and remove pits. Scoop out avocado with a spoon and add to the bowl of a food processor. Add pesto and lemon juice and pulse until avocado is incorporated and smooth.
Transfer avocado pesto into a large mixing bowl. Add the pasta and half the cheese; toss together and transfer to a platter. Garnish with toasted pine nuts, remaining cheese, basil, and red pepper flakes, then drizzle with olive oil and serve.