Wednesday, February 20, 2013
10-12 small Campari tomatoes - quartered or 3/4 cup grape tomatoes cut in half
3-4 TBSP olive oil
4 servings of fettuccine noodles
2 ripe avocados - pitted and skins removed
2 garlic cloves - peeled
1/2 tsp salt
2 TBSP fresh squeezed lemon juice
*1/4 cup pine nuts (optional)
grated Parmesan cheese
salt and fresh ground pepper to taste
Preheat oven to 300.
Wash and quarter (or halve) tomatoes. Place on a baking sheet lined with parchment paper or foil. Drizzle with 1-2 TBSp olive oil. Bake for 1 hour.
*I skipped this step entirely and just sauteed the tomatoes in a pan with a little oil until slightly golden.
10-15 minutes before tomatoes are done baking - cook fettuccine al dente according to box directions.
While the pasta is boiling, add 2 TBSP olive oil, avocados, garlic, salt and lemon juice to a food processor. Pulse until smooth and creamy.
Strain pasta and combine immediately with avocado sauce, coating noodles evenly.
Add the roasted tomatoes and sprinkle with cheese and pine nuts. Add salt and pepper to taste.