Avocado Pasta

makes 4 servings

* add some grilled or rotisserie chicken from the deli for proteinImageINGREDIENTS
1 -2 pints of canned tomatoes or a dozen fresh cherry tomatoes or grape tomatoes
3 – 4 tbsp olive oil
4 servings of fettuccine noodles or any other noodle on hand
3 ripe avocados, seed and skin removed (2 if you like less avocado taste)
2 garlic cloves, peeled, minced
1/2 tsp salt
2 tbsp lemon juice
1/4 cup pine nuts (toasted)
grated fresh Parmesan cheese or slicescooked chicken leftovers or a rotisserie chicken from the deli

salt and cracked black pepper to taste
Preheat oven to 300 ºF.
Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 – 2 tbsp olive oil, just enough to coat.  Bake for 1 hour in the oven or until tomatoes are soft and a bit golden.
Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.
OR open a can of whole tomatoes. I used my canned cherry ones from the garden.
While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.
Strain the pasta, and combine with the sauce and chicken in a large bowl, until all the pasta has been covered.
Add the roasted tomatoes, sprinkle with  slices Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

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