California fettucine toss

This isn’t cheap to make, but it is a great company dish and goes terrific with fish. You can increase the amounts of pasta without adversely affecting the final product.

Ingredients

• 4 oz. spinach fettucine
• 4 oz. regular fettecine
• 1 jar artichoke hearts
• 2 T. balsamic vinegar
• 1 T. sundried tomatoes
• ½ lb. asparagus, cut into 2” pieces
• 2 med. Carrots, shredded
• 3 green onions, chopped
• 1 8-oz. bottle Italian dressing
• ½ c. pistachio nuts
• 1 ripe avocade, chopped

Directions

Cook fettucine until al dente. Toss with artichoke hearts, vinegar, and sundried tomatoes. Cook asparagus until barely tender, drain and toss with pasta. Add carrots, green onions, and salad dressing. Toss to mix. Place in serving bowl and sprinkle with nuts and avocado.