Baby tomato and avocado fettuccine
Avocado Fettuccine with Roasted Tomatoes is a savory summer dish featuring al dente
pasta coated in a creamy avocado sauce and topped with sweet and garlicky tomatoes.
2 pints cherry or grape tomatoes
3 large garlic cloves, minced
Extra-virgin olive oil
Salt & freshly ground pepper
12 ounces fettuccine
3 medium-large avocados
1/2 cup plain yogurt
1/2 teaspoon garlic salt, plus more to taste
6 large leaves of fresh basil
Preheat oven to 400°F. Bring a large pot of salted water to a boil.
Place tomatoes on a rimmed baking sheet lined with foil (for easy clean-up).
Sprinkle with minced garlic, drizzle with olive oil, generously season with salt
and pepper, and toss to coat. Cook for 15 to 20 minutes or until tomatoes are
soft and wrinkly.
When the tomatoes have about 10 minutes of cooking time remaining,
add fettuccine to the boiling water and cook according to package directions.
While pasta is boiling, peel and pit the avocados and transfer the ﬂesh into the
bowl of a large food processor. Add yogurt, garlic salt, and pepper, and purée
until smooth. Blend in a bit of pasta water, one tablespoon at a time, to thin
out the avocado sauce just enough to toss with fettuccine. Taste the sauce
and add additional garlic salt and pepper, to taste.
When the pasta is done, drain and immediately return to the warm pot.
Pour the avocado sauce on top and gently toss to coat. Transfer to a platter,
if desired (or just leave it in the pot) and top with the warm roasted tomatoes
and little bits of garlic. Adjust seasonings one more time, sprinkle with basil
chiffonade, and serve immediately.