Fettuccine with Walnuts

Bring a large pot of salted water to a boil over high heat.

Add the dried fettuccine noodles to the boiling water and cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, warm 2 tbsp olive oil in a large skillet over medium heat.

Add the sun-dried tomatoes, diced green bell pepper, and chopped walnuts to the skillet and sauté for 2-3 minutes until fragrant.

Pour the sherry wine vinegar into the skillet and stir well to combine with the walnut mixture, cooking for 1 minute.

Add the cooked fettuccine to the skillet and toss gently to coat the noodles evenly with the oil and vinegar sauce.

Remove the skillet from heat and fold in the fresh basil, diced avocado, and chopped green onions just before serving.

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