California-style Pasta with Avocado
Owner, Sixth Street Grill
At the Sixth Street Grill in Eugene, Ore., the kitchen takes its housemade guacamole—typically served with Mexican Southwest menu items—and pairs it with fettuccine. The result is a uniquely West Coast-inspired dish with bold flavors and fresh accents.
7 oz. fresh avocado, peeled and seeded
½ oz. fresh lime juice
¼ oz. cilantro, chopped
½ tsp. minced fresh garlic
1/8 oz. jalapeno, stemmed, seeded and finely minced
½ tsp. kosher salt
¼ tsp. coarsely ground pepper
14 oz. fresh fettuccine
2 oz. canola-olive oil blend
1 oz. minced fresh garlic
5 oz. white wine
2 cups heavy cream
6 oz. guacamole (recipe follows)
1 oz. cilantro, minced
Salt and ground white pepper, to taste
8 oz. fresh avocado, sliced
4 oz. Roma tomatoes, diced
2 tbsp. chopped cilantro
2 oz. Monterey Jack cheese, grated
1. For guacamole, in medium bowl, combine avocado, lime juice, cilantro, garlic, jalapeno, salt and pepper. Mash with a fork to blend ingredients.
2. For pasta, bring a large pot of water to boil over high heat. Add fettucine and cook 3 to 4 minutes until al dente; drain.
3. Meanwhile, heat oil in large saute pan over medium heat. Add garlic; saute 1 minute. Deglaze pan with the wine. Add cream; simmer until mixture is reduced by 20%.
4. Add guacamole, cilantro and fettuccine to pan; season with salt and white pepper. Toss to combine.
5. To serve, mound pasta onto a plate. Garnish with the fanned avocado, diced tomatoes, chopped cilantro and Monterey Jack cheese.
Photograph courtesy of California Avocado Commission