Avocado Fettuccine with Pepper Brunoise

I mentioned a few weeks ago that my parent’s 25th wedding anniversary was coming up. Well today is the day, Happy Anniversary mom and dad! My dad romantically surprised my mom with a trip somewhere hot and sunny so they are off getting all nice and tanned. I’m ok with it though, I like snow. No, that is not sarcasm, I really like the snow.
Avocado Fettuccine with Pepper Brunoise
In theory, it would be a good idea to post a recipe(s) in their honour; their favourite dish(es), sweets, etc. But this avocado fettuccine with pepper brunoise has been sitting in my drafts section for far too long so we are just going to roll with it. Besides, I don’t really have a specific recipe in mind for them and I already made them a cake. My dad, well he will eat just about anything. Except Cheerios apparently, I just discovered the other day that he thinks they smell weird. I had never thought about it before but it is so true! As for my mom, as long as it does not contain red wine (she will drink it but she hates it cooked), “weird” mushrooms or too much chocolate, she will eat it too. There are also exceptions to those specifiers too though. When I made my pomegranate brownies she went nuts for them. They were about as chocolatey as it gets. Needless to say I was pretty confused.
Maybe posting whatever recipe I want is a metaphor representing how supportive my parents have been and continue to be regarding all aspects of my life. They support me, my sister and each other and in doing so, have shown what it means to love truly unconditionally. I am so happy for them for making it this far. Mom and dad, I wish you all the best for the next 25 years and beyond. xoxo
Avocado Fettuccine with Pepper Brunoise
Avocado Fettuccine with Pepper Brunoise
Serves 4
1/2 pound fettuccine pasta
2 small ripe avocados (or 1 really large one)
2 tbsp. good quality balsamic or white balsamic vinegar
1/3 cup each brunoised red, orange and yellow bell pepper (essentially this is just a really fine dice, 1/16″ by 1/16″ by 1/16″)
salt and pepper, to taste
1. Cook your pasta according to the package instructions until al dente. Make sure to salt the pasta water!
2. Meanwhile, make the avocado sauce by blending the avocados with 1 tbsp. balsamic vinegar. I used my Bamix immersion blender but a regular blender or food processor would also do the job. Season with salt and pepper to taste.
3. In a separate bowl, mix together your brunoised peppers with the other 1 tbsp. of balsamic and again, season to taste with good old S & P.

4. When the pasta is cooked, strain it and toss it with the avocado sauce. Plate each portion, garnishing with a couple tablespoons of pepper brunoise. Serve immediately (avocado will oxidize and turn unappetizingly brown before you know it!).

Avocado Fettuccine with Pepper Brunoise
Avocado Fettuccine with Pepper Brunoise


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