Avocado Pesto Fettuccine
- kosher salt
- 1 lb. fettuccine
- 1/4 c. pine nuts
- 2 avocados
- 7 oz. prepared pesto
- 1 tbsp. lemon juice
- 1/2 c. freshly grated Parmesan, divided
- 1/4 c. chopped basil
- 1 tsp. crushed red pepper flakes
- Extra-virgin olive oil, for drizzling
- In a mammoth pot of simmering salted element, navigator food according to packet instructions.
- Meantime, in a weeny dry skillet, honour pine nuts over low emotionalism until golden brownish. Move pan to brownness evenly, most 5 minutes.
- Cut avocados in half and withdraw pits. Containerful out aguacate with a spoon and add to the ball of a content processor. Add pesto and yellow juice and pulse until avocado is united and seamless.
- Travel aguacate pesto into a super mixing aquarium. Add the food and half the mallow; toss unitedly and transferral to a platter. Grace with toasted conifer nuts, remaining cheese, father, and red flavorer flakes, then rainfall with olive oil and couple.