Avocado Pasta

From: General manager Bill Seaberry, Sixth Street Grill, Eugene, OR. Yield: 4 servings.

2 oz. oil (75%/25% olive oil/canola oil blend)

1 oz. minced garlic

5 oz. white wine

16 oz. heavy cream

6 oz. guacamole (recipe follows)

1 oz. cilantro, minced

14 oz. fresh fettuccini

to taste, salt and pepper

8 oz. fresh California Avocado slices, fanned

4 oz. Roma tomatoes, diced

2 Tbsp. cilantro, chopped

2 oz. Monterey Jack cheese, grated

Guacamole (yields 2/3 cups):

7 oz. mashed fresh California Avocados

½ oz. fresh lime juice

¼ oz. cilantro, chopped

½ tsp. minced garlic

⅛ oz. jalapeno, stemmed, seeded, finely minced

½ tsp. kosher salt

¼ tsp. coarse ground pepper

For guacamole: Place lime juice, cilantro, garlic, jalapeno, salt and pepper into a bowl. Add avocado to bowl and mash with fork to combine all ingredients.

For pasta: Bring large pot of water to boil. Add fresh fettuccini and boil 3-4 minutes until al dente. Strain.

Meanwhile, heat oil in a pan over medium heat. Add garlic; saute for a minute. Deglaze pan with wine. Add cream and simmer to reduce by 20%. Add guacamole, cilantro and fettucini to pan. Season with salt and white pepper. Toss to combine.

To assemble: Mound pasta onto a plate. Garnish with fanned avocado, diced Roma tomatoes, chopped cilantro and the Monterey Jack cheese. Serve.