Fettuccine with Truffle-Avocado Sauce with Fresh White Truffles


1 lb Fettuccine Pasta
1 ripe avocado, peeled and pitted
12 fresh basil leaves
3 scallions, thinly sliced, white parts only
½ cup Italian parsley
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ cup sour cream
2 teaspoons Sabatino White Truffle Oil
1 tablespoon water
salt and fresh ground pepper, to taste
1 cup shaved Parmesan cheese
Sabatino Tartufi fresh White Truffles, optional


  • Cook pasta in boiling salted water according to the directions on the box.
  • Meanwhile, in the bowl of your food processor combine avocado, basil,
    scallions, parsley, lemon juice & zest, sour cream, Sabatino Tartufi White Truffle Oil, water, salt and pepper; process until creamy and smooth. Set aside.
  • Drain cooked pasta; return to pot. Reserving a ½ cup of the pasta water.
  • Stir in the truffle-avocado sauce, pouring in a little bit as needed of the
    reserved pasta water to smooth out sauce and mix until thoroughly combined.
  • Garnish with parmesan shavings and Sabatino Tartufi Fresh White Truffles,
    shaved thin.
Sabatino Tartufi Culinary Team
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