8-10 Roma tomatoes
3-4 tbsp olive oil
2 ripe avocados, seed & skin removed
2 garlic cloves, peeled
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts
grated fresh Parmesan
salt & pepper to taste
fettuccine noodles
Preheat oven to 300F.
Wash and quarter the tomatoes. Place on baking sheet and drizzle with 1-2 tbsp olive oil. Bake for 1 hour.
Ten minutes before the tomatoes are done, bring a pot of water to a boil and cook the fettuccine according to package directions.
While the pasta is cooking, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor or blender. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce in a large bowl until all the noodles are covered. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and pepper to taste.
Adapted from www.flourishingfoodie.com
