Green and White Pasta with Peruvian Avocado Sauce
In a large pot of boiling water, cook the fettuccini al dente according to package directions. Drain and set aside.
In a food processor, process together the avocado, cream, olive oil, and cilantro into a smooth sauce. Season with salt and pepper to taste and transfer to a large skillet. Add the corn and pasta, and sauté over medium heat for 5 minutes or until heated through. Serve topped with the cheese and tomatoes.
Difficulty level: low
7 ounces each white and green fettuccini
2 Peruvian avocados, pitted and peeled
¼ cup heavy cream
1/3 cup olive oil
½ cup cilantro leaves, rinsed Salt and pepper
½ cup fresh or frozen corn, cooked Grated Parmesan cheese, for garnish
1 cup cherry tomatoes, halved, for garnish