Fettuccine with California Avocado

Ingredients

 * 2 Tbsp Olive oil
 * ¼ Cup Sherry wine vinegar
 * ½ Cup Fresh basil, chopped
 * ½ Cup Green onions, chopped
 * 1 Cup Sweet green pepper, diced
 * 1 ¼ Cups Sundried tomatoes, diced
 * 1 medium California avocado, diced
 * 1 Pound Dried fettuccine noodles (or any dried pasta)

Directions
In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, and half of the California avocado.

Toss ingredients well so they are evenly coated with the oil and vinegar.

Cook pasta in boiling water for 6 minutes or until "al dente."

Drain pasta and pour in salad bowl with the other ingredients while the pasta is still hot.

Toss together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.

Serving Suggestions

Serve with 2-3 oz of lean meat and additional steamed vegetables for a complete main meal.