Avocado, ginger and almond pasta with coriander | FOODWISE
This is Maggie's take on a dish she savoured in the eighties at Mistress Augustine's of Adelaide - a restaurant way ahead of it's time.
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
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