Recipes - Dinner
Fusilli with Avocado Chilli Coriander and Toasted Almonds

Ingredients

4 medium avocadoes

2 tsps of fresh ginger, peeled and finely grated

1-2 red chillies, deseeded and finely chopped

1 small clove garlic, crushed

100mls extra virgin olive oil

50g almonds, roughly chopped

500g Fusilli

3tbsp fresh coriander, roughly chopped

Juice of 1 lime

Salt and pepper

Serves:

4

Preparation Time:

30mins

Method
  1. Preheat the oven to 1800C
  2. Peel and cut the avocado into bite-size pieces. Squeeze a little lime juice over the avocado and season with salt and pepper. Mix the chilli, ginger, garlic and half the olive oil together.
  3. Bring a large sauce pan of water to the boil and season the water with half a teaspoon of salt.
  4. Roast the flaked almonds on a tray until they are golden. Cook the pasta in the boiling water for 12 minutes, then drain. Toss the hot pasta with the ginger-chilli oil. Quickly add the hot almonds, avocado, coriander and the remaining oil. Squeeze over a little more lime juice and season with salt and pepper. Serve immediately.