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.