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AVOCADO PASTA
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  • Preparation

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  • Cook Time

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  • Total Time

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Author: Linda Addison, Owner, Sixth Street Grill in Eugene, OR
Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 2.000 2 oz.
    oil (75/25 olive oil/canola oil blend)
  • 1.000 1 oz.
    minced garlic
  • 5.000 5 oz.
    white wine
  • 16.000 16 oz.
    heavy cream
  • 6.000 6 oz.
    Guacamole (recipe follows)
  • 1.000 1 oz.
    cilantro, minced
  • 14.000 14 oz.
    fresh fettuccine
  • 0.000
    salt & white pepper to taste
  • 8.000 8 oz.
    Fresh California Avocado slices (fanned)
  • 4.000 4 oz.
    Roma tomatoes, diced
  • 2.000 2 Tbsp.
    cilantro, chopped
  • 2.000 2 oz.
    Monterey Jack cheese, grated
  • 0.000

    Guacamole (Yield: 2/3 cups)

  • 7.000 7
    mashed Fresh California Avocados
  • 0.500 ½ oz.
    fresh lime juice
  • 0.250 ¼ oz.
    cilantro, chopped
  • 0.500 ½ tsp.
    minced garlic
  • 0.125 ⅛ oz.
    jalapeño, stemmed, seeded, finely minced
  • 0.500 ½ tsp.
    kosher salt
  • 0.500 ½ tsp.
    coarse ground pepper

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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.

Nutrition information per serving

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