AVOCADO AND GINGER PASTA
A wonderful recipe from an Australian cooking show "The Cook and The Chef". Got off the website ww.abc.net.au/tv/cookandchef. To make it vegan use non-egg pasta.
Provided by Wendys Kitchen
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
- 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.
- In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
- In a large bowl place the warmed pasta with the oil and minced ginger, toss.
- 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.
- 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.
Nutrition Facts : Calories 612.1, Fat 32.7, SaturatedFat 4.9, Cholesterol 70, Sodium 24.4, Carbohydrate 68.5, Fiber 9, Sugar 2.6, Protein 14.7
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