| 9 | 80 | 598 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h 10 min | 4 |
| 2 avocado(s) | Avocado (seed and skin removed) |
| 12 small | Campari tomatoes (quartered) |
| 230 gm | Pasta, Fettuccine, dry |
| 2 clove(s) | Garlic (peeled) |
| 2 tbsp | Lemon juice |
| 4 tbsp | Olive Oil, Extra Virgin |
| 1/4 cup | Parmesan cheese, grated (to taste) |
| 1/4 cup | Pine nuts, dried |
| 1/2 tsp | Salt and pepper (to taste) |
1. Preheat oven to 300 ºF.
2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 - 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.
2. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
Al dente - cooking pasta to be firm to the bite
3. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
4. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.
5. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.
| Grain | 1.0 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.1 |
| Vegetables | 1.9 |
