Name: Creamy Avocado Fettuccine with Corn & Cherry Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 425 g fettuccine pasta; 3 small pkgs fresh basil; 1 ½ cups frozen corn; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ lemons; 170 g Parmesan cheese; black pepper; extra virgin olive oil; salt

Creamy Avocado Fettuccine with Corn & Cherry TomatoesCreamy Avocado Fettuccine with Corn & Cherry Tomatoes — a 30-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 avocados

425 g fettuccine pasta

3 small pkgs fresh basil

1 ½ cups frozen corn

6 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ lemons

170 g Parmesan cheese

black pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Add the frozen corn within the last 4 minutes of cooking. When the pasta and corn are finished, drain, return to pot, and set aside.

Wash and dry the fresh produce.

Pick basil leaves off the stems and place in the blender. Reserve several leaves for garnish.

Juice the lemons into the blender.

Halve avocados and remove pits; scoop the flesh into the blender.

Peel the garlic and add to the blender.

Finely grate Parmesan and add to the blender along with the olive oil, salt, and pepper.

Blend the ingredients until smooth, 30-60 seconds.

Add the sauce from the blender into the pot with the pasta and corn; stir to combine.

Halve the grape tomatoes and add to the pasta, stir once more to combine.

Divide the pasta mixture between bowls, garnish with reserved basil, and enjoy!

Open this recipe in Flambette