Avocado Pesto + Whole Wheat Fettuccine + Roasted Shiitake Mushrooms

• 1/2 whole wheat fettuccine pack
• 1 avocado peeled, pitted, and diced
• 1 cup fresh basil leaves packed
• 1/3 cup pine nuts
• 4 garlic cloves
• 1/2 lemon juiced
• 2 tablespoons extra-virgin olive oil plus a little extra
• kosher salt
• fresh ground black pepper
• 1 cup shiitake mushrooms washed and sliced

1. Put pasta to boil till al dente (12-15 minutes) with a couple pinches of salt. Drain and set aside.
2. Combine avocado, basil, pine nuts, and garlic confit in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
3. Add a drizzle of olive oil to a pan over medium heat. Add mushrooms and season with salt and pepper. Cook until golden brown color achieved and set aside.
4. Toss pasta in pesto until fully incorporated. Plate, top with mushrooms, and a drizzle of olive oil.
5. Season with salt and pepper to taste.

whole wheat fettuccine pack, avocado, fresh basil, pine nuts, garlic, lemon juiced, extravirgin olive oil, kosher salt, fresh ground black pepper, shiitake mushrooms

Taken from www.yummly.com/recipe/Avocado-Pesto-_-Whole-Wheat-Fettuccine-_-Roasted-Shiitake-Mushrooms-1680728 (may not work)