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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A wonderful recipe from an Australian cooking show The Cook and The Chef . au/tv/cookandchef. To make it vegan use non-egg pasta. Ingredients:
2 large avocados, chopped |
1 lemon, juice of |
6 tablespoons sliced almonds |
2 teaspoons finely chopped ginger |
1/3 cup extra virgin olive oil |
1 tablespoon extra virgin olive oil |
500 g tagliatelle pasta noodles |
1/2 cup coriander leaves |
flaked sea salt |
fresh ground black pepper |
Directions:
1. Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
2. Preheat the oven to 180C to roast the almonds. This won’t take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown.
3. In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
4. In a large bowl place the warmed pasta with the oil and minced ginger, toss.
5. Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss.
6. Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). Serve.
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