AVOCADO PASTA

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

Shopping List

  • 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
  • 0.125 oz. jalapeño, stemmed, seeded, finely minced
  • 0.500½ tsp. kosher salt
  • 0.500½ tsp. coarse ground pepper