Fettuccine is tossed with chunks of avocado in a light creamy sauce sparked with lemon.
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
1 cup heavy cream
4 tablespoons butter
6 thin slices prosciutto, cut into julienne strips
2 large avocados, peeled, seeded, and cut into 1/2-inch chunks
3/4 pound fettuccine, boiled and drained
Salt and freshly ground white pepper
1/2 cup freshly grated Parmesan cheese
1/2 cup alfalfa sprouts, loosely packed
1. Squeeze the juice from the lemons and set aside. Remove the zest with a swivel-blade peeler and chop finely. Place in a small bowl and add the parsley and garlic. Toss to combine.
2. Gently heat the cream in a small saucepan. Meanwhile, melt the butter in a large skillet. Add the lemon juice, prosciutto, and avocados and toss to coat. Sprinkle on the lemon zest mixture and stir over medium heat for 1 minute. Add the hot, drained fettuccine, salt, and pepper, then pour on the warm cream. Toss to combine and transfer to a serving dish. Sprinkle with Parmesan cheese and scatter the sprouts over the surface.