Ingredients
500g tagliatelle pasta
6 tbspn almond flakes
2 large or 3 small avocados chopped
30ml Verjuice
2 tspn ginger finely chopped, almost to a mince
To taste salt flakes
½ cup coriander leaves
½ cup parmesan shaved
To taste freshly ground black pepper
500g tagliatelle pasta
6 tbspn almond flakes
2 large or 3 small avocados chopped
30ml Verjuice
2 tspn ginger finely chopped, almost to a mince
To taste salt flakes
½ cup coriander leaves
½ cup parmesan shaved
To taste freshly ground black pepper
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Methods
1
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
2
Preheat oven to 220C.
3
Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
4
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.
5
Place the chopped avocado into a bowl and drizzle with Verjuice.
6
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.
7
Add the coriander and the rest of the roasted almonds and toss.
8
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.
1
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
2
Preheat oven to 220C.
3
Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
4
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.
5
Place the chopped avocado into a bowl and drizzle with Verjuice.
6
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.
7
Add the coriander and the rest of the roasted almonds and toss.
8
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.
