Menu
12 ounces fettuccini, cooked, reserving pasta water
2 avocados, pitted and scooped
2 cloves garlic, chopped
2 tablespoons heavy cream
1 tablespoon lemon juice
1/2 cup freshly grated parmesan cheese, plus more for serving
Kosher salt
Freshly ground black pepper
In a blender or food processor, combine avocado, garlic, lemon juice, heavy cream and parmesan.
Season with salt and pepper and 1 1/4 cup pasta water.
In a large skillet, toss the pasta with the sauce and heat until warmed through, adding 1/4 cup more pasta water if needed.
Serve topped with more parmesan cheese.
“You won’t even miss the milk in this creamy green Alfredo – perfect for a festive and different St. Patrick’s Day dish.” Chef Rose
