Avocado, Ginger and Almond Pasta with Coriander
Ingredients
2 large or 3 smaller Avocados, chopped
1 Lemon, juiced
6 tbsp Almond flakes
2 tsp Ginger, finely chopped , almost to a mince
1/3 cup Extra Virgin Olive Oil
500g Tagliatelle Pasta
1/2 cup Coriander leaves
Sea salt flakes and freshly ground black pepper
Method
Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
Pre-heat the oven to 180C to roast the almonds. This won’t take long so keep an eye on them. Remove from the oven when ready, approximately 5 minutes or until golden brown.
In a bowl place the chopped avocado and squeeze a little lemon juice over the cut avocado.
In a large bowl place the warmed pasta with the Extra Virgin Olive Oil and minced ginger and toss. Add some sea salt and 3/4 of the roasted almonds, toss. Add the coriander and the rest of the roasted almonds and toss. Add the avocado last, serve with some freshly ground black pepper and sea salt to taste. Add some more lemon juice and then add the shaved parmigiano (just a handful).