Pasta With Avocado Ginger Roasted Almonds And Coriander Recipes

Steps:

• Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
• Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
• In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
• In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
• Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

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:

• Cook the pasta as per packet instructions until al dente.
• While the pasta is cooking peel and chop the avocado flesh into chunks and squeeze over half of the lemon juice.
• Add ginger to 1 tablespoon of the olive oil, which will allow the ginger to spread through the hot pasta.
• Drain and toss hot pasta with ginger oil and then quickly add the hot almonds the remaining olive oil and the chopped avocado and coriander.
• Squeeze the remaining lemon juice over the top, season with salt and pepper to taste and serve.