Fettuccine with California Avocado

Bring a large pot of salted water to a boil and add the fettuccine noodles, stirring occasionally to prevent sticking.

While the pasta cooks, whisk together the olive oil and sherry wine vinegar in a large mixing bowl until combined.

Add the chopped fresh basil, green onions, diced sweet green pepper, and sun-dried tomatoes to the vinaigrette and stir well to combine.

Drain the fettuccine in a colander and immediately add the hot pasta to the bowl with the vinaigrette, tossing gently to coat evenly.

Gently fold in the diced California avocado just before serving, being careful not to break the avocado pieces.

Divide the fettuccine among four serving plates and serve immediately while still warm.