Fettuccine & Tomatoes with Avocado Pesto

Lunch / Dinner

Fettuccine & Tomatoes with Avocado Pesto

Meatless Monday is a coined phrase that has become a buzz term. It makes perfect sense to give it a try because eating meatless even just once a week may help reduce the risk of some preventable diseases.

With meals like this pasta dish, you’ll see just how easy going meat-free can be. What sets this recipe apart from other pastas is the avocado pesto. Its creaminess comes from the high-fat content in the avocados. But it’s monounsaturated, which is a good fat and has been shown to help lower bad cholesterol. Blended with Asiago cheese in place of Parmesan, this will soon be your new favorite pesto pasta dish.


4 servings

Total Time

Print Recipe

Share Recipe




Test Kitchen Tip

Because the avocados will cause the pesto to turn brown, make it right before you plan to serve it.


Cook fettuccini in a pot of boiling water according to package directions. Reserve 1 cup pasta water, then drain fettuccini. Return fettuccini to the pot.

Purée avocados, Asiago, basil, parsley, lemon juice, oil, garlic, salt, pepper flakes, and black pepper in a food processor for the pesto.

Stir pesto into fettuccini to coat, adding reserved pasta water to reach desired consistency, then stir in tomatoes. Garnish fettuccini with pine nuts


For ease, use a food processor to purée the pesto, and scrape out all of the avocado flesh with a spoon.


So you don’t forget to save some of the pasta water, place a measuring cup inside the strainer.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 665

% Daily Value*

Total Fat 34g 52%

Cholesterol 13mg 4%

Sodium 627mg 26%

Carbs 75g 25%

Protein 17g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!