Avocado Fettuccini

By RossanaV

Ingredients

• 2/3 * 2/3 tsp olive oil
• 1/3 * 1/3 Cup diced green peppers
• 4 * 4 tsp white wine vinegar
• 3 * 3 Tbsp chopped fresh basil
• 1 * 1⁄2 Cup sundried tomatoes, diced
• 3 * 3 Tbsp chopped green onion
• 1/3 * 1/3 ripe, Fresh California Avocado, seeded, peeled and diced, or more to taste
• 5 * 5 oz dried fettuccine

Preparation

Step 1

1. In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California Avocado.
2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. Cook pasta in boiling water for 6 minutes or until "al dente."
4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. Toss together and serve immediately, using the remaining California Avocado as a garnish on top of the pasta.

Serving Suggestions

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.