Fettuccine with Avocado Pesto Sauce

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 6
  • 1 lb store-bought fresh fettuccine
  • 1 jar (6.7 oz/190 g) Filippo Berio Grilled Vegetable Pesto
  • 2 small ripe avocados, halved, pitted and peeled
  • 2 tbsp Filippo Berio Olive Oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups halved cherry tomatoes
  • 2 tbsp finely chopped fresh chives
      • Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
      • Meanwhile, in blender, purée pesto, avocados, olive oil, lemon juice, salt and pepper until smooth.
      • Toss together pasta, reserved cooking liquid and avocado mixture until well coated. Add cherry tomatoes and chives; toss gently.


      Tip: Garnish with lemon zest if desired.



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Boil

    World Cuisine: Italian

    Product: Grilled Vegetable Pesto

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