½ oz. fresh lime juice
¼ oz. cilantro
½ tsp. minced garlic
⅛ oz. jalapeno, stemmed, seeded, finely minced
½ tsp. kosher salt
¼ tsp. coarse ground pepper
7 oz. fresh avocado, peeled and seeded
14 oz. fresh fettuccine
2 oz. oil (75/25 olive oil/canola blend suggested)
1 oz. minced garlic
5 oz. white wine
16 oz. heavy cream
6 oz. fresh guacamole (recipe follows)
1 oz. cilantro, minced
Salt and white pepper, to taste
8 oz. fresh avocado, sliced (fanned)
4 oz. Roma tomatoes, diced
2 Tbsps. cilantro, chopped
2 oz. Monterey Jack cheese, grated
For the guacamole: Place the lime juice, cilantro, garlic, jalapeno, salt and pepper into a bowl. Add avocado to bowl and mash with fork to combine all ingredients.
For the pasta: Bring a pot of water to a boil. Add the fresh fettuccine and boil for 3-4 minutes until al dente. Strain.
Meanwhile, heat the oil in a pan and over medium heat. Add the garlic, sauté for a minute. 4. Deglaze the pan with the wine. Add the cream and simmer to reduce by 20 percent.
Add the guacamole, cilantro and fettuccine to the pan. Season with salt and white pepper. Toss to combine.
To assemble: Mound the pasta onto the plate. Garnish with the fanned avocado, diced Roma tomatoes, chopped cilantro and Monterey Jack cheese.
Photo and recipe: California Avocado Commission