Instructions

1. Preheat oven to 300 degree F.
2. Wash and quarter the tomatoes. Place on a baking sheet
lined with parchment paper. Drizzle with 1 – 2 tbsp olive oil,
just enough to make the tomatoes glisten. Bake for 1 hour
in the oven.
2. 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.
Al dente – cooking pasta to be firm to the bite
3. 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.
4. Strain the pasta, and combine with the sauce in a large
bowl, until all the pasta has been covered.
5. Add the roasted tomatoes, sprinkle with Parmesan
cheese and pine nuts. Add some salt and black pepper to
taste.