Green and White Pasta with Peruvian Avocado Sauce

Green and White Pasta with Peruvian Avocado Sauce

Recipe by Avocados from Peru


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



Prep Time

15-20 minutes


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