Avocado And Ginger Pasta Recipes

Steps:

• Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave.
• 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.
• In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado.
• In a large bowl place the warmed 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). Serve.

Steps:

• Pulse together the cilantro, avocado and 1/2 cup water in a food processor until completely smooth, scraping the sides if needed, about 2 minutes. Add the flour, then pulse until all of the liquid is absorbed and a large, soft dough ball forms (it's okay if there are some crumbles, the dough will come together when it's kneaded).
• Transfer the dough to a work surface dusted with flour and gently gather into a ball, sprinkling with flour as needed to avoid the dough sticking to your hands. Take care not to overwork the dough.
• Dust a baking sheet with flour. Cut the dough into 4 equal pieces. Cover with plastic wrap. Dust the work surface with flour again and roll 1 piece of dough out to about 1/16-inch thick in a roughly 18- by 6- inch rectangle. Cut into 1/4-inch strips using a paring knife or pizza cutter. Transfer to the prepared baking sheet and sprinkle with more flour to keep the noodles from sticking to each other. Cover with plastic wrap and roll out and cut the remaining dough. You can also use a pasta maker to roll out your dough and cut into noodles with the fettuccine attachment.
• Bring a large pot of salted water to a boil. Whisk together the vinegar, sesame oil and ginger in a large bowl. Add the carrot and cabbage, toss to combine and let sit for a few minutes until the dressing becomes magenta.
• Shake off the excess flour from the pasta, drop into the boiling water and cook until tender and no longer floury (it should rise to the top of the pot), 1 to 2 minutes. Drain the pasta and add to the bowl along with the cabbage, carrots and toss to coat well. Season with salt and pepper. Garnish with cilantro, sesame seeds and Asian garlic-chile sauce.

Steps:

• Cook the pasta according to the directions on the packet.
• Meanwhile, make the salsa by mixing the red onion, avocado, tomatoes, coriander, lime juice and 1 tablespoon of the olive oil together.
• Season to taste with salt and pepper, before setting aside.
• Take out a frying pan and heat the remaining oil.
• Cook the garlic and chili briefly before adding the crabmeat to the pan and heating throughout.
• Drain the pasta and return to the pot.
• Stir in the warm crabmeat mixtrue, spoon over the salsa and serve!

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.