Avocado is one of our favorite ingredients, due to its high content of omegas and antioxidants, and this time is no exception with a delicious combination of toasted pine nuts, parmesan cheese, and basil accompanied by fettuccine.
4 tablespoons Oli de Nutrioli® extra virgin olive oil, for the pesto (60 ml)
3 cloves garlic, for the pesto
salt and pepper
1/4 cups cherry tomato, for garnish
Parmesan cheese, for garnish
basil, for garnish
Preparation
25 mins
15 mins
Low
Heat water, add salt, and cook the pasta for 13 minutes or until al dente. Drain the pasta and set aside.
For the pesto, blend the pine nuts, basil, parmesan cheese, avocado, lemon juice, Nutrioli® Extra Virgin Olive Oil, garlic, and season with salt and pepper.
Serve the pasta on a plate and top it with the pesto.
Garnish with cherry tomatoes, parmesan cheese, and basil
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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