Servings: 1
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1/4 c. Tarragon vinegar
- 1/4 c. Basil, fresh
- 2 Tbsp. Green onion, chopped
- 1/4 c. Bell pepper
- 1/2 c. Tomatoes, sun-dry
- 2 Tbsp. Walnuts, minced
- 1 x Avocado, pitted, peeled, diced
- 1 lb Fettuccine
Directions
- In large bowl, combine extra virgin olive oil, vinegar, basil, green onions, bell pepper, sun-dry tomatoes, walnuts, and half of diced avocado. Toss ingredients so they are proportionately coated with oil & vinegar.
- Cook pasta in boiling water till al dente. Drain pasta, turn it into salad bowl, mix with vegetables. Garnish with remaining avocado. Sprinkle with grated Parmesan cheese and serve.
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