Tunisian Harissa Fettuccine with Avocado

Serving Size: 4-6


1 lb. Pappardelle’s Tunisian Harissa Fettuccine
1 large avocado
2 tablespoons lemon juice
1/2 cup cambozola cheese (mild blue cheese), diced
1/2 cup plain, non-fat yogurt
1/3 cup vegetable broth
1/3 cup salted, toasted sunflower seeds
Salt and freshly ground pepper, to taste
2 tablespoons fresh parsley, minced

*For a spicy kick, add 1/4-1/2 cup Pappardelle's Cilantro & Roasted Poblano Chile Pesto


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  2. Meanwhile, pit and peel avocado, then cut lengthwise into 1/2 inch thick slices. Place slices on a plate, drizzle with lemon juice and set aside.
  3. Drain pasta, then return it to a cooking pan over low heat. Add cheese, yogurt and broth. (*For a spicy kick, add 1/4-1/2 cup Pappardelle’s (7 oz.) Cilantro & Roasted Poblano Chile Pesto.) Mix, lifting with 2 forks, until cheese is melted and almost all liquid has been absorbed. Season to taste with salt and pepper.
  4. To serve, place pasta on a serving platter, arrange avocado atop pasta, sprinkle with sunflower seeds and parsley, then serve immediately.