Source: America's Favorite Food Associations

California Avocado Fettuccine
All this past needs is a salad and a loaf of crunchy bread.
Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes


2 tablespoons olive oil
1 cup green pepper, diced
1/4 cup white wine vinegar
1/2 cup fresh basil, chopped
1-1/4 cups sundried tomato
1/2 cup green onion, chopped
1 avocado, diced
1 pound fettuccine, dried

In a large bowl, combine the olive oil, peppers, vinegar, basil, green onions, sundried tomatoes and half of the California avocado.

Toss ingredients together well so they are evenly coated with the oil and vinegar.

Cook pasta in boiling water for 6 minutes or until " al dente".

Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.

Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.