Avocado and Ginger Pasta

Ingredients

2 large or 3 smaller avocados chopped

1 lemon juiced

6 Tbsp almond flakes

2 tsp finely chopped ginger almost to a mince

1/3 c LunaOlivo Basil Lemongrass oil

500 g (just over a pound) tagliatelle pasta

1/3 c coriander leaves

Sea salt and freshly ground black pepper

Instructions

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.

Bring a large saucepan of water to the boil. Cook the pasta al dente.

In a large bowl place the warm pasta with the oil and minced ginger, toss. 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. 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).