Creamless Fettuccine Alfredo with California Avocados

Serves: 6



4 ripe, Fresh California Avocados seeded and peeled
1/4 cup Parmesan cheese grated, plus more for garnish
1/4 cup lemon juice
1 tsp. lemon zest
1 tsp. onion powder
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/8 tsp. Kosher salt or to taste


1 lb. dry fettuccine
2 cups reserved pasta cooking liquid
6 Tbsp. pine nuts toasted, divided
3 Tbsp. parsley leaves roughly chopped, divided

Small parsley leaves

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit