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CALIFORNIA AVOCADO PASTA
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California Avocado Pasta

Author: Linda Addison, Owner, Sixth Street Grill in Eugene, OR

Recipe Provided By

Ingredients

  • 2.000 2 oz.
    oil (75/25 olive oil/canola oil blend)
  • 1.000 1 oz.
    minced garlic
  • 5.000 5 oz.
    white wine
  • 16.000 16 oz.
    heavy cream
  • 6.000 6 oz.
    Guacamole (recipe follows)
  • 1.000 1 oz.
    cilantro, minced
  • 14.000 14 oz.
    fresh fettuccine
  • 0.000
    salt & white pepper to taste
  • 8.000 8 oz.
    Fresh California Avocado slices (fanned)
  • 4.000 4 oz.
    Roma tomatoes, diced
  • 2.000 2 Tbsp.
    cilantro, chopped
  • 2.000 2 oz.
    Monterey Jack cheese, grated
  • 0.000

    Guacamole (Yield: 2/3 cups)

  • 7.000 7
    mashed Fresh California Avocados
  • 0.500 ½ oz.
    fresh lime juice
  • 0.250 ¼ oz.
    cilantro, chopped
  • 0.500 ½ tsp.
    minced garlic
  • 0.125 ⅛ oz.
    jalapeño, stemmed, seeded, finely minced
  • 0.500 ½ tsp.
    kosher salt
  • 0.500 ½ tsp.
    coarse ground pepper

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Instructions

Guacamole

  1. Place the lime juice, cilantro, garlic, jalapeño, salt and pepper into a bowl. Add avocado to bowl and mash with fork to combine all ingredients.

Pasta

  1. Bring a large pot of water to a boil. Add the fresh fettuccine and boil for 3-4 minutes until al dente. Strain.
  2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic, sauté for a minute. Deglaze the pan with the wine. Add the cream and simmer to reduce by 20%.
  3. Add the guacamole, cilantro and fettuccine to the pan. Season with salt and white pepper. Toss to combine.

To Assemble:

  1. Mound the pasta onto a plate. Garnish with the fanned avocado, diced Roma tomatoes, chopped cilantro and the Monterey Jack cheese. Serve.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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