Avocado Fettuccine

From the California Avocado Commission. Yummy!!!

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 1  cup green pepper, diced
• 1⁄4 cup white wine vinegar
• 1⁄2 cup  chopped fresh basil
• 1 1⁄4 cups  sundried tomatoes, diced
• 1⁄2 cup  chopped green onion
• 1  avocado, diced
• 1  lb  dried fettuccine

Directions

1. 1. In a large bowl, combine the olive oil, diced peppers, vinegar, basil, green onions, sundried tomatoes and half of the avocado.
2. 2. Toss ingredients together well so they are evenly coated with the oil and vinegar.
3. 3. Cook pasta in boiling water for 6 minutes or until "al dente.".
4. 4. Drain pasta and pour into salad bowl with the other ingredients while the pasta is still hot.
5. 5. Toss together and serve immediately or refidgerate and serve cold, using the remaining California avocado as a garnish on top of the pasta.