California Avocado Pasta

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Serves: 4
oz.  oil (75/25 olive oil/canola oil blend)
oz.  minced garlic
oz.  white wine
16  oz.  Heavy Cream
oz.  Guacamole (recipe follows)
oz.  cilantro, minced
14  oz.  fresh fettuccine
  As needed  salt & white pepper to taste
oz.  Fresh California Avocado slices (fanned)
oz.  Roma tomatoes, diced
Tbsp.  cilantro, chopped
oz.  Monterey Jack cheese, grated
    Guacamole (Yield: 2/3 cups)
  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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  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.


  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.

Linda Addison

Linda Addison, Owner, Sixth Street Grill in Eugene, OR

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