Avocado Fettuccine Food

AVOCADO FETTUCCINE

Steps:

• Cook fettuccine according to directions on package. Drain.
• In a blender or food processor combine lemon juice, garlic, salt and olive oil. Blend.
• Add avocados and basil and blend until smooth.
• Toss with hot pasta. Add salt and pepper to taste.

AVOCADO FETTUCCINE

Steps:

• 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
• 2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
• 3. Cook pasta in boiling water for 6 minutes or until "al dente.".
• 4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
• 5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.