Ginger and avocado fusilliOctober 30, 2013
Scrumptious to the last fusilli- being healthy has never tasted this good or this satisfying!
Ingredients for two people
|1||garlic clove, crushed|
|1 cm piece||ginger, finely chopped|
|3 tbs||olive oil|
|20 g||slivered almonds|
|3 tbs||coriander, leaves separated|
For the fusilli
Place the garlic and the ginger into a large bowl with the olive oil and leave aside.
Bring a pot of salted water to boil, add the pasta and cook for 8-10 minutes until al dente. Strain and transfer straight to the bowl with the ginger and garlic and toss through so that the pasta is well coated (you should get a strong whiff of ginger).
Add the prawns, avocado, almonds, lemon juice, half of the coriander and gently toss.
Garnish with remaining coriander and enjoy!
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