California Avocado Pasta

Serves: 4


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. jalapeƱo, stemmed, seeded, finely minced
1/2 tsp. kosher salt
1/2 tsp. coarse ground pepper

*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