Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This is great. I didn't have enough coriander so made it with basil which worked well. Coriander/cilantro would go well too. You definitely can't go wrong with Maggie and Simon :).

Missy Wombat December 24, 2007

Really nice and easy :) I used penne pasta and chopped up some green onion instead of coriander leaves and it tasted great!

blood_chocolate_kisses December 03, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a