1 tsp. salt, plus more for cooking pasta

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1 lb. fusilli (corkscrew) pasta

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3/4 lb. low sodium bacon

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3 cups half and half

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2 cups firmly packed low fat shredded sharp cheddar cheese

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1/4 tsp. freshly ground black pepper

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1 ripe Fresh California Avocado, seeded, peeled and diced

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1 large fresh tomato, finely diced

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1/2 cup thinly sliced green onions, white and green parts, optional

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.