Creamy Avocado Fettuccine with Corn & Cherry Tomatoes

[Sincerely-Food-Chef]

Ingredients

• 2 avocados
• 10 oz fettuccine pasta
• 2 small pkgs fresh basil
• 1 cup frozen corn
• 4 cloves garlic
• 1 pint grape tomatoes
• 1 lemon
• 4 oz Parmesan cheese
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Add the frozen corn within the last 4 minutes of cooking. When the pasta and corn are finished, drain, return to pot, and set aside.
   • 2 tsp salt
   • 10 oz fettuccine pasta
   • 1 cup frozen corn
2. Wash and dry the fresh produce.
   • 2 small pkgs fresh basil
   • 1 lemon
   • 2 avocados
   • 1 pint grape tomatoes
3. Pick basil leaves off the stems and place in the blender. Reserve several leaves for garnish.
4. Juice the lemons into the blender.
5. Halve avocados and remove pits; scoop the flesh into the blender.
6. Peel the garlic and add to the blender.
   • 4 cloves garlic
7. Finely grate Parmesan and add to the blender along with the olive oil, salt, and pepper.
   • 4 oz Parmesan cheese
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
8. Blend the ingredients until smooth, 30-60 seconds.
9. Add the sauce from the blender into the pot with the pasta and corn; stir to combine.
10. Halve the grape tomatoes and add to the pasta, stir once more to combine.
11. Divide the pasta mixture between bowls, garnish with reserved basil, and enjoy!

[Megs-n-Cheese]

This looks amazing! What wine would you pair this with? 

[NoshwithNancy]

OMGosh @Megs-n-Cheese, this looks terrific!  I'm not much of a drinker though so I can't answer that question.  I WOULD however, like to know a whole lot more about wine! ❤️