 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
From the California Avocado Commission. Yummy!!! Ingredients:
2 teaspoons olive oil |
1 cup green pepper, diced |
1/4 cup white wine vinegar |
1/2 cup chopped fresh basil |
1 1/4 cups sundried tomatoes, diced |
1/2 cup chopped green onion |
1 avocado, diced |
1 lb dried fettuccine |
Directions:
1. 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
2. 2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. 3. Cook pasta in boiling water for 6 minutes or until al dente. .
4. 4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. 5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.
|
|