• 2 avocados
  • 1/2 cup of cilantro leaves
  • 1 cup of cherry tomatoes
  • 1/2 cup of corn
  • 2 tablespoons of lemon juice
  • 400 g of green and white fettuccini mixture
  • Salt and pepper
  • 1/3 cup of olive oil
  • 1/4 cup of heavy cream
  • Grated Parmesan cheese


  • 1In a pot of boiling water cook fettuccini al dente. Drain and set aside.
  • 2In a food processor, place heavy cream, olive oil, cilantro and avocados; grind until sauce is smooth. Season and transfer to large frying pan.
  • 3Add corn, cherry tomatoes and pasta. Sauté for five minutes or until hot; serve with grated Parmesan cheese.

Recipe information

  • Level of Difficulty: Low
  • Preparation time: 15-20 min.
  • Servings: 4.