Avo-Coriander Penne
Ingredients
Pasta
Avo-coriander Sauce
- ½ avocado, pitted and scooped
- 15 ml celery, finely chopped
- 1 tsp lemon juice to taste
- 1 garlic clove
- 30 ml olive oil
- 45 ml coriander, roughly chopped
- Salt and pepper to taste
- 30 ml water (approximately)
Smokey Tomatoes
- 200 g cherry tomatoes, halved length wise
- ½ tsp smoked paprika
- 1 tsp sesame seeds
- 15 ml olive oil
- Salt and pepper to taste
- Olive oil and coriander leaves to garnish
Method
- Place all sauce ingredients except water in blender.
- Blend until smooth, adding water gradually until the consistency of a thick salad cream. Season to taste.
- Toss the tomatoes in remaining ingredients and season lightly with salt and pepper.
- Arrange on baking sheet and place under a very hot grill for 5 to 10 minutes until flecked with colour.
- Toss dry pasta with a little olive oil before adding to boiling salted water to prevent clumping.
- Boil gently for 9 minutes until al dente. Drain and rinse.
- Toss again with a little olive oil and arrange on a serving platter.
- Drizzle avo-coriander sauce over pasta and arrange smokey tomatoes on top.
- Serve garnished with coriander leaves and a light drizzle of olive oil.
