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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.

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Ingredients

COOK:

PURÉE:

Test Kitchen Tip

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

Instructions

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

Fettuccine-and-Tomatoes-with-Avocado-Pesto-Step1

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

Fettuccine-and-Tomatoes-with-Avocado-Pesto-Step2

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

Nutritional Facts

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