California Avocado season has ended.

California Avocado Pasta

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Prep time:


Cook time:


California Avocado Pasta



Serves: 4

2 oz. oil (75/25 olive oil/canola oil blend)
1 oz. minced garlic
5 oz. white wine
16 oz. Heavy Cream
6 oz. Guacamole (recipe follows)
1 oz. cilantro, minced
14 oz. fresh fettuccine
As needed salt & white pepper to taste
8 oz. Fresh California Avocado slices (fanned)
4 oz. Roma tomatoes, diced
2 Tbsp. cilantro, chopped
2 oz. Monterey Jack cheese, grated
As needed Guacamole (Yield: 2/3 cups)
7 mashed Fresh California Avocados
1/2 oz. fresh lime juice
1/4 oz. cilantro, chopped
1/2 tsp. minced garlic
1/8 oz. jalapeño, stemmed, seeded, finely minced
1/2 tsp. kosher salt
1/2 tsp. coarse ground pepper

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



  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.


  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.
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

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


(5 Ratings)