Elicoidali with Ginger & AvocadoNovember 13, 2014
Ingredients for two people
|200 g||elicoidali pasta|
|2 tbs||olive oil|
|2||garlic cloves, peeled & crushed|
|1 knob||ginger, grated|
|2 handfuls||baby spinach|
|1 tbs||slivered almonds|
|1||lemon, zested & juiced|
|1 small handful||coriander, leaves separated|
For the pasta
In a large pot bring some salted water to the boil. Add the pasta to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain and set aside.
Meanwhile, heat the olive oil in a large pan and gently cook the garlic and ginger for 2 minutes, until just browned. Remove the pan from the heat.
Toss the cooked pasta through so that the pasta is well coated (you should get a strong whiff of ginger).
Add the avocado, baby spinach, almonds, lemon juice, zest, half of the coriander and gently toss.
Garnish with remaining coriander and enjoy!
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