California Avocado season has ended.

Charro Pasta with California Avocado

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Prep time:


Cook time:


Charro Pasta with California Avocado



Serves: 12

1 1/2 lbs. red onion, diced
2 lbs. Red bell pepper, diced
3/4 cup Extra virgin olive oil
1 oz. Garlic, chopped finely
As needed Jalapeno pepper, chopped finely - 1 tablespoon + 1 teaspoon or to taste
1 cup tequila (or substitute orange juice)
3 lbs. tomatoes (preferably Roma), peeled, seeded and chopped
2 cups chopped cilantro
1/2 cup chopped fresh oregano
2 tsp. salt
1/2 tsp. freshly ground black pepper
36 oz. angel hair pasta
6 California Avocados
3 cups feta cheese, crumbled
24 lime wedges

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


  2. Sauté onion and bell pepper in oil until soft, about 5 minutes.
  3. Stir in garlic and jalapeno pepper; sauté until aromatic, about 2 minutes.
  4. Deglaze pan with tequila.
  5. Stir in tomato, cilantro, oregano, salt and pepper.
  6. Simmer, covered, until tomato releases juices, about 10 minutes; reserve.
  8. Cook 3 ounces of pasta in salted, boiling water until just tender; drain. Meanwhile, dice 1/2 avocado (about 2 ounces or 1/2 cup); reserve. Heat 1 cup reserved cooked vegetables. Stir in 1 ounce (1/4 cup) cheese and reserved diced avocado. Heat through. Adjust seasonings, if necessary. Stir hot, drained pasta in vegetable mixture; toss over medium-high heat. Serve with 2 lime wedges.

Beverage Pairings:
Try with a glass of Sangiovese wine.

*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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Jesse Cool, Flea Street Cafe in Menlo Park, CA


(3 Ratings)