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Credit: Bill Seaberry
The National Culinary Review, October 2009
14 oz. fresh fettuccine
2 oz. oil (75/Q5 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
Salt and white pepper, to taste
8 oz. fresh California avocado slices (fanned)
4 oz. Roma tomatoes, diced
2 T. cilantro, chopped
2 oz. Monterey Jack cheese, grated
1/2 oz. fresh lime juice
1/4 oz. cilantro, chopped
1/2 t. minced garlic
1/8 oz. jalapeño, stemmed, seeded, finely minced
1/2 tsp. kosher salt
1/4 tsp. coarse ground pepper
7 oz. mashed fresh California avocado
1) Bring large pot of water to a boil. Add fettuccine; boil 3-4 minutes until al dente. Strain.
2) Heat oil in pan over medium heat. Add garlic; sauté for 1 minute. Deglaze pan with wine. Add cream; simmer to reduce by 20%. Add Guacamole, cilantro and fettuccine to pan. Season with salt and white pepper. Toss to combine.
3) To assemble: Mound pasta on plate. Garnish with avocado slices, diced tomatoes, cilantro and cheese. Serve.
Put lime juice, cilantro, garlic, jalapeño, salt and pepper in bowl. Add avocado; mash with fork to combine.
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