Chef Nick's Fettuccine Avocado 8/4/15 - WSMV News 4

Chef Nick's Fettuccine Avocado 8/4/15

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Fettuccine Avocado 
Serves 4-6

16 ounces Fettuccine pasta
2 ripe avocados
½ cup fresh basil
2 garlic cloves smashed
2 tbsp lemon juice
1/3 cup extra virgin olive oil
1 cup cherry tomatoes, halved
salt and pepper to taste

In a large sauce pot, boil water and cook pasta till al dente, about 10 minutes. Reserve about ½ cup of pasta water. Peal and seed avocados and combine in food processor with garlic, lemon juice and basil. Slowly add olive oil with motor running till combined. Season with salt and pepper. Toss hot pasta, sauce, reserved water and cherry tomatoes in a large bowl to combine. Check seasoning and enjoy!

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