Fusilli with Hass Avocado recipe

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  • Serves 6
  • 30 mins
  • 572 calories / serving
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avocado fusilli hero

Preheat the oven to 180°C

Peel and cut the avocado into bite-size pieces. Squeeze a little lime juice over the avocado and season with salt and pepper. Mix the chilli, ginger, garlic and half the olive oil together.

Bring a large sauce pan of water to the boil and season the water with half a teaspoon of salt.

Roast the flaked almonds on a tray until they are golden. Cook the pasta in the boiling water for 12 minutes, then drain. Toss the hot pasta with the ginger-chilli oil.  Quickly add the hot almonds, avocado, coriander and the remaining oil. Squeeze over a little more lime juice and season with salt and pepper. Serve immediately.

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  • Ingredients

  • 4 medium Hass avocados
  • 2 tsps of fresh ginger, peeled and finely grated
  • 1-2 red chillies, deseeded and finely chopped
  • 50ml extra virgin olive oil
  • 50g almonds, roughly chopped
  • 500g fusilli
  • 3tbsp fresh coriander, roughly chopped
  • juice of 1 lime
  • salt
  • pepper
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  • Energy 2399kj 572kcal 29%
  • Fat 28.7g 41%
  • Saturates 5.6g 28%
  • Sugars 6.7g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 69.7g Protein 12.9g Fibre 10g

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