|1 lb (450g)||Italpasta Fettucine|
|1/4 cup (60 mL)||Italpasta Extra Virgin Olive Oil|
|1||large ripe avocado|
|1/2 cup (125 mL)||packed fresh basil leaves plus additional for garnish|
|2 tbsp (30 mL)||lemon juice|
|2 tbsp (30 mL)||lemon zest|
|1/2 tsp (2 mL)||each salt and pepper|
|grated Parmesan cheese optional|
- Cook Italpasta Fettuccine in a large pot of boiling salted water until al dente, 9 minutes. Reserve 1/4 cup (60 mL) cooking liquid; drain well.
- Combine the avocado, basil, cooking liquid, lemon juice, lemon zest, garlic, salt and pepper in a food processor. Purée until very smooth.
- Toss hot fettuccine with the sauce until well coated. Adjust salt and pepper to taste. Serve with Parmesan cheese (if using).
Calories per serving 584, Fat 21 g, Cholesterol 0mg, Sodium 144 mg, Carbohydrates 76 g, Fibre 6.5 g, Sugar 3 g, Protein 15 g
- One serving contains 15% of the %DV of Vitamin C.