This is a light refreshing dish. Perfect for our hot summers. Even though it has few ingredients it is packed with flavor.
- 1 16oz. Box Fettuccine Pasta
- 2 Cups Vegetable Stock
- 1 Leek Bunch Chopped
- 1 Zucchini Chopped
- 1 Cup Snow Peas
- 1 Bunch of Fresh Basil
- 1 Avocado
- 1/2 Cup Fresh Parsley Chopped
- 2 Cloves of Garlic
- 1/4 Olive Oil
- Salt and Pepper
In a large pan bring the water for the pasta to a boil. While the water is coming to a boil make an ice bath in a small bowl. In a blender add 1 cup of the vegetable stock. When the water has come to a boil (using tongs) immerse the Basil into the boiling water. Just until it wilts. As soon as the basil wilts place it into the ice bath. Add the pasta to the boiling water. Remove the stems from the basil and add it to the vegetable stock in the blender. Blend adding the olive oil until it is completely blended. Set aside.
In another pan saute the leeks and garlic until the leeks are tender. Add the snow peas and zucchini. Saute a few more minutes. Add the remaining cup of vegetable stock and bring to a boil. Reduce the heat and simmer until reduced.
Add the avocado to the Basil mixture and blend until creamy.
Drain the pasta and place it in a large bowl. Pour the vegetable mixture over the pasta and lightly toss. Then pour the Basil mixture over the pasta and lightly toss until all pasta is well coated. Salt and pepper to taste.
Garnish with fresh chopped parsley and Parmesan or Almond cheese.
Unfortunetly I was out of zucchini and had planned to add cherry tomatoes. I thought that would be a great combination with the basil. As you can see in the picture someone forgot to add them. 🙂