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Noodles with Avocado Pesto

Creation of the first price winner of the International Chefs


1/2 cup Almonds
1/2 cup Walnuts
2 large Avocado
1 cup Parmesan cheese, freshly grated
5 cloves Garlic
12 Basil leaves, fresh or loose packed
4 oz Olive oil
2 cups Heavy cream
2 lbs Tagliatelle pasta (fresh noodles)
salt and pepper to taste


  1. Soak the almonds and walnuts in hot water for one hour, then drain.
  2. Blend all the ingredients, except the last two ingredients, in a food processor. Add the cream gradually until the pesto sauce is light and creamy.
  3. In two-gallons salty water, cook the noddles until al dente. Drain well.
  4. Toss well the pasta with avocado pesto sauce. Sprinkle with fresh grated Parmesan cheese. Serve immediately.

Serves 10 - 12 people

Courtesy of Corporate and Exec Chef Alfredo Marzi Princess Cruise Line. He has served aboard Island, Royal, Sky, Sun and Dawn Princess. Amoung his fondest memories is the role he played in producing official banquets for Queen Elizabeth II, Princess Diana of Wales, King Umberto of Italy, President George Bush, Prime Minister Margaret Thatcher and the leaders of Saudi Arabia, Brunei, Tonga, Jordan, Argentina, and her Excellency Farah Dhiba Erza Palevi for whom Alfredo "creaated a famous dish."

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