California Avocado Pasta

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Serves: 4

Ingredients
Instructions

2 oz. oil (75/25 olive oil/canola oil blend) 1 oz. minced garlic 5 oz. white wine 16 oz. Heavy Cream 6 oz. Guacamole (recipe follows) 1 oz. cilantro, minced 14 oz. fresh fettuccine As needed salt & white pepper to taste 8 oz. Fresh California Avocado slices (fanned) 4 oz. Roma tomatoes, diced 2 Tbsp. cilantro, chopped 2 oz. Monterey Jack cheese, grated Guacamole (Yield: 2/3 cups) 7 mashed Fresh California Avocados 1/2 oz. fresh lime juice 1/4 oz. cilantro, chopped 1/2 tsp. minced garlic 1/8 oz. jalapeño, stemmed, seeded, finely minced 1/2 tsp. kosher salt 1/2 tsp. coarse ground pepper

Guacamole

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

Bring a large pot of water to a boil. Add the fresh fettuccine and boil for 3-4 minutes until al dente. Strain.
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%.
Add the guacamole, cilantro and fettuccine to the pan. Season with salt and white pepper. Toss to combine.

To Assemble:

Mound the pasta onto a plate. Garnish with the fanned avocado, diced Roma tomatoes, chopped cilantro and the Monterey Jack cheese. Serve.

*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.