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Avocado Alfredo Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Water
1 lb. Fettuccine

2 ripe avocados, peeled and pitted, quartered
2 c, Heavy Cream
2 cloves Garlic, chopped
½ c. Pecorino, freshly grated (2 oz.)

Black Pepper, freshly ground
Lemon Zest, freshly grated
Basil Leaves, thinly sliced
Directions:
Directions:
Bring a large pot of water to a boil over medium-high heat and season gnerously with salt. Add fettuccine and cook, stirring occasionally, until the pasta is barely tender, about 12 minutes. reserve ¼ c. of pasta water, then drain the pasta and reserve the pot.

Combine the avocado, cream, garlic, pecorino, 2 t. salt and several grinds of pepper in a blender. Blend until very smooth, scraping down the sides of the carafe as needed.

Pour the avocado mixture into the empty pasta pot and place over medium heat. Cook, stirring constantly, until the sauce is warmed through and just simmering, about 5 minutes. Add the pasta and reserved pasta water and toss to coat. Taste and adjust seasoning.

Transfer pasta to a large serving bowl. Top with lemon zest, basil, and a generous sprinkle of pecorino.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Try 2 cans (drained) or 1 package (12 oz.) frozen artichoke hearts, 2 finely chopped shallots and ½ c. dry white wine instead of 2 avocados--makes Artichoke Alfredo.

 

 

 

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