1 oz butter
2 to 3 spring onions,green and white, parts, chop -- * se
1 tsp grated orange peel
1 tsp grated lemon peel
1/2 tsp ground coriander -- ** see
1 note
6 fl oz single (light) cream
3 tbsp plain yoghurt
1 salt and freshly ground
1 black pepper -- to taste
2 to 3 avocados
Directions
* shallots work just as well, although you need more ** we really like
coriander, so we put in a couple of teaspoons
Melt butter in a saucepan, add spring onions and stir-fry 1 minute.
Then add orange and lemon peel and coriander. Remove from the heat
while you prepare cream and yoghurt. Pour cream into a small bowl and
add yoghurt, salt and pepper. Mix well until smooth. Peel, stone and
chop avocados (the size you chop the pieces is personal preference,
but we usually chop into about 1.5 cm cubes). Add the avocado to the
ingredients in the pan, pour yoghurt mixture over and very gently
heat through. DO NOT BOIL or avocados will become soggy and sauce
will curdle. Pour over pasta, toss and serve at once.
Note: This sauce can be started in advance but the avocados should
not be added until the last minute.
For the two of us for dinner, we halve all of the ingredients, and
use one medium to large sized avocado.
Recipe By : jodis@macadam.mpce.mq.edu.au (Jodi Steel)
Servings: 1 servings
Avocado Sauce For Pasta Recipe brought to you by Recipe Ideas
Categories: Fruit; Italian; Pasta; Pasta Sauce; Sauce
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into antiquity, in fact as far as pharonic Egypt, and possibly even further than that. Interesting though that is, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
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We hope you enjoy this Avocado Sauce For Pasta recipe.
