Ingredients
- 500g tagliatelle pasta
- 6 tbspn almond flakes
- 2 large or 3 small avocado chopped
- 2 tbspn Verjuice
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp ginger finely chopped, almost to a mince
- To taste salt flakes
- ½ cup coriander leaves
- ½ cup parmigiano-reggiano shaved
- To taste freshly ground black pepper
Avocado, ginger and almond pasta with coriander
This is my take on a dish I sat and savoured in the eighties at a wonderful restaurant Mistress Augustine’s by Anne Oliver of Adelaide. A restaurant way ahead of its time. How I wish it was still there!
Method
Preheat oven to 220C.
Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
Place almonds on a flat tray and roast them. This won’t take long so keep an eye on them. Remove from the oven when ready, after approximately 5 minutes, or when golden brown.
Place the chopped avocado into a bowl and drizzle with Verjuice.
Into a separate large bowl, place the warmed pasta with the Extra Virgin Olive Oil and minced ginger and toss through. Add some sea salt and 3/4 of the roasted almonds, toss.
Add the coriander and the rest of the roasted almonds and toss.
Finally add the avocado, serve with some freshly ground black pepper and sea salt to taste, a squeeze of lemon juice and the shaved parmigiano to finish.
Submitted byMaggie Beer
Tips and Tricks
Store leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Or even better, grow it in your garden or on your windowsill and simply pick what you need as you cook.
Leftover Parmigianino (also known simply as parmesan) should be stored in an airtight container in the fridge. You can also extend its shelf life by grating and storing it in the freezer.
Older almond flakes are still fine to eat – oven roasting them will crisp them up and you won’t even notice the difference.
Sprinkle your avocado with lemon or lime juice to keep fresh in the fridge after opening.
