Vegan avocado fettuccine with finely diced bell peppers and good balsamic vinegar.
1/2 pound fettuccine pasta
2 small ripe avocados (or 1 really large one)
2 tbsp. good quality balsamic or white balsamic vinegar
1/3 cup each brunoised red, orange and yellow bell pepper (essentially this is just a really fine dice, 1/16″ by 1/16″ by 1/16″)
salt and pepper, to taste