Avocados From Mexico x Piada: Avocado Alfredo Recipe

What happens when creamy Alfredo meets fresh avocado? Something unexpectedly delicious.

As part of Piadacado Week with Avocados From Mexico, Chef Walter shared a fresh spin on an Italian classic: Avocado Alfredo. Creamy, cheesy and packed with avocado, this recipe comes together with rigatoni, cherry tomatoes and even more fresh avocado on top.

What You'll Need | Serves 2-3

8 oz - Avocados, mashed
16 fl oz - Alfredo Sauce
2 oz - Parmesan Cheese, Shaved
8oz - Rigatoni, Cooked
2 oz - Cherry Tomatoes, Halvede
2 oz - Avocados, Sliced

Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.

Make the Avocado Alfredo. Add the mashed avocado, Alfredo sauce, Parmesan cheese, salt and pepper to a blender. Blend until smooth and creamy.

Bring it all together. Add the Avocado Alfredo sauce to a sauté pan and warm over medium heat. Add the cooked rigatoni and halved cherry tomatoes, then toss until evenly coated and heated through. Garnish with sliced avocado and grated parmesan.