Avocado Pasta with Tomatoes and Peas

Print Recipe

Avocado Pasta with Tomatoes and Peas


  • 1 package Cappello's Fettuccini
  • 2 ripe avocados, halved, seeded and peeled
  • 1/4 cup fresh basil leaves
  • 2 tablespoons avocado oil mayonnaise
  • 3 tablespoons olive oil
  • 1/4 cup grated parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas, thawed


  • To make the avocado pasta sauce, combine avocados, basil, mayo, oil and parmesan in the bowl of a food processor; blend to combine into a smooth sauce. Season with salt and pepper, to taste; set aside.
  • Add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.
  • Fettuccine will cook al dente in approximately 90 seconds.
  • Drain then add to a bowl with the avocado sauce, tomatoes and peas.
  • Top with flaky salt and serve immediately.

Kids can do

  • Blend the sauce
  • Stir the pasta when added to the sauce
  • Top with salt