Avocado Pesto Fettuccine

Veggie Dinners

9/19/2019, 6 a.m.

Avocado Pesto Fettuccine YIELDS: 4 / TOTAL TIME: 20 MINS


kosher salt

1 lb. fettuccine

1/4 c. pine nuts

2 avocados

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


  1. In a large pot of boiling salted water, cook pasta according to package instructions.

  2. Meanwhile, in a small dry skillet, toast pine nuts over low heat until golden brown. Shake pan to brown evenly, about 5 minutes.

  3. 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.

  4. 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.