Fetticine with Walnuts and Avocado

2 Tbsp olive oil
1/2 cup sundried tomatoes
1/4 cup sherry wine vinegar
1/2 cup fresh chopped basil
2 Tbsp chopped green onions
1/4 cup green bell pepper
2 Tbsp chopped walnuts
1 avocado, diced
1 1/4 lbs dried fettuccine noodles (if not available substitute any dried pasta)

In a large bowl combine the olive oil, vinegar, basil, green onions, sundried tomatoes, walnuts and half of the 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 into salad bowl with other ingredients while pasta is still hot. Toss all ingredients and serve immediately using the remaining avocado as garnish on top of the pasta.

Servings: 6
Source: the California Avocado Commission