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!
Step 1: Preheat oven to 220C.
Step 2: Bring a large saucepan of water to the boil. Pasta can be cooked beforehand and then warmed up in the microwave.
Step 3: 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.
Step 4: Place the chopped avocado into a bowl and drizzle with Verjuice.
Step 5: 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.
Step 6: Add the coriander and the rest of the roasted almonds and toss.
Step 7: 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.