16 oz. multi-color cherry or grape tomatoes

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8 oz. artichoke heart quarters, thawed if frozen

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2 Tbsp. avocado or olive oil

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1/2 tsp. Red pepper flakes

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2 cloves garlic, minced

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2 cups uncooked cavatappi pasta

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2 ripe, Fresh California Avocados*, peeled and seeded

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1/4 cup fresh lemon juice, preferably Meyer

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As needed Sea salt, to taste

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8 oz. chopped cooked King crab, warm

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4 oz. wild Pacific salmon, grilled or broiled, cut in chunks

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1 tsp. chopped fresh thyme

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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.