Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

FETTUCCINE WITH WALNUTS AND CALIFORNIA AVOCADO
Share |

View on Mobile Site

Rating

 Not yet rated.

0 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    0 min

  • Cook Time

    0 min

  • Total Time

    0 min

Recipe Provided By

Ingredients

  • 2.000 2 Tbsp.
    olive oil
  • 0.500 ½ cup
    sundried tomatoes
  • 0.250 ¼ cup
    sherry wine vinegar
  • 2.000 2 Tbsp.
    chopped walnuts
  • 0.500 ½ cup
    fresh chopped basil
  • 1.000 1
    whole California avocado, diced
  • 2.000 2 Tbsp.
    chopped green onions
  • 1.000 1 lb.
    dried fettuccine noodles (If unavailable, use any dried pasta)
  • 0.250 ¼ cup
    diced green bell pepper

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. In a large bowl combine the olive oil, vinegar, basil, green onions sundried tomatoes, walnuts and half of the California avocado.
  2. Toss ingredients well so they are evenly coated with the oil and vinegar.
  3. Cook pasta in boiling water for 3 minutes or until "al dente."
  4. Drain pasta and pour into salad bowl with other ingredients while pasta is still hot.
  5. Toss all ingredients and serve immediately using the remaining California avocado as garnish on top of the pasta.

*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

Per serving: 393 calories, 12 g protein, 58 g carbobydrates, 13 g total fat, 70 mg cholesterol, 18 mg sodium

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .