Fettuccini with Avocado and Nuts


14 oz. (400 g.) fettuccini nests, cooked
2 tbsp. finely chopped chives
4 tbsp. finely chopped red pepper
3 ripe avocados
1/2 cup of olive oil
200 cc. cream
3.5 oz. (100 g.) nuts of your choice
salt and pepper to taste
3.5 oz. (100 g.) parmesan cheese grated or sliced



In a bowl, mix fettuccine with chopped chives and red pepper. Peel 2 avocados. Mash with a fork and drizzle oil on top. Cut one avocado into small dices. Set aside. Add into the mashed avocado mixture, peeled and chopped nuts, cream and avocado slices. Season and simmer. Pour sauce on top of fettuccine and serve warm. Add grated parmesan cheese.