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4 ripe, Fresh California Avocados seeded and peeled

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1/4 cup Parmesan cheese grated, plus more for garnish

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1/4 cup lemon juice

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1 tsp. lemon zest

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1 tsp. onion powder

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1/2 tsp. freshly ground black pepper

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1/2 tsp. garlic powder

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1/8 tsp. Kosher salt or to taste

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1 lb. dry fettuccine

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2 cups reserved pasta cooking liquid

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6 Tbsp. pine nuts toasted, divided

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3 Tbsp. parsley leaves roughly chopped, divided

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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.