Fettuccine with Avocado is a very easy recipe. With the aid of a blender the uncooked sauce can be prepared in the time it takes to make the pasta. The sauce has the texture of an Alfredo sauce, minus the cream butted cheese and eggs.
Serves: 6
Time:10 minutes
Ingredients.
3 large ripe tomatoes, diced
2 ripe avocados, peeled, pitted and diced
1/4 cup chopped red onion
2 cloves garlic, minced
1 hot chili pepper, seeded and minced (optional) Juice of 1 large lime
2 tablespoons chopped fresh cilantro
l teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 ounces fettuccine
2 scallions, chopped
Directions
Combine the tomatoes, avocados, onion, garlic, chili pepper (if desired), lime juice, cilantro, cumin, salt, and pepper in a blender or
food processor fitted with a steel blade. Process until liquefied, 5 to 10 seconds. Set aside until the pasta is ready.
In a large saucepan, bring 4 quarts of water to a boil over medium-high heat. Place the fettuccine in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.
Transfer the pasta to warm serving plates and ladle the avocado sauce over the top. Sprinkle with scallions and serve at once.
