2 oz. oil (75/25 olive oil/canola oil blend)

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1 oz. minced garlic

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5 oz. white wine

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16 oz. Heavy Cream

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6 oz. Guacamole (recipe follows)

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1 oz. cilantro, minced

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14 oz. fresh fettuccine

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As needed salt & white pepper to taste

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8 oz. Fresh California Avocado slices (fanned)

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4 oz. Roma tomatoes, diced

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2 Tbsp. cilantro, chopped

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2 oz. Monterey Jack cheese, grated

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7 mashed Fresh California Avocados

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1/2 oz. fresh lime juice

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1/4 oz. cilantro, chopped

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1/2 tsp. minced garlic

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1/8 oz. jalapeño, stemmed, seeded, finely minced

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1/2 tsp. kosher salt

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1/2 tsp. coarse ground pepper

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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.