Fettucini With Walnuts and Avocado
1/4 cup sundried tomatoes, coarsely chopped
1 cup hot water
2 Tbsp. olive oil
1/4 cup sherry wine vinegar
1/4 cup fresh basil, chopped
2 Tbsp. green onions, chopped
1/4 cup green bell pepper, diced
2 Tbsp. chopped walnuts
1 avocado, diced
12 oz. fettuccine noodles, cooked according to package directions
• Reconstitute the sundried tomatoes in the hot water for 5 minutes. Drain.
• In a large bowl, thoroughly but gently toss the sundried tomatoes, olive oil, vinegar, basil, green onions, bell pepper, walnuts, and half of the avocado. Immediately toss the dressing and vegetable mixture with the hot pasta and serve, garnished with the remaining avocado.
Makes 3-4 servings