California Avocado Recipe Cards

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AVOCADO PASTA

Recipe Provided By Linda Addison, Owner, Sixth Street Grill in Eugene, OR

1
Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 4

Ingredients

  • 2.0002 oz. oil (75/25 olive oil/canola oil blend)
  • 1.0001 oz. minced garlic
  • 5.0005 oz. white wine
  • 16.00016 oz. heavy cream
  • 6.0006 oz. Guacamole (recipe follows)
  • 1.0001 oz. cilantro, minced
  • 14.00014 oz. fresh fettuccine
  • 0.000 salt & white pepper to taste
  • 8.0008 oz. Fresh California Avocado slices (fanned)
  • 4.0004 oz. Roma tomatoes, diced
  • 2.0002 Tbsp. cilantro, chopped
  • 2.0002 oz. Monterey Jack cheese, grated
  • 0.000

    Guacamole (Yield: 2/3 cups)

  • 7.0007 mashed Fresh California Avocados
  • 0.500½ oz. fresh lime juice
  • 0.250¼ oz. cilantro, chopped
  • 0.500½ tsp. minced garlic
  • 0.125⅛ oz. jalapeño, stemmed, seeded, finely minced
  • 0.500½ tsp. kosher salt
  • 0.500½ tsp. coarse ground pepper

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.
© 2012 California Avocado Commission