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Avocado Sauce for Pasta
Serves: 4-5

1 oz (30 g) (1.5 tblsp) butter
2-3 spring onions, green and white parts chopped
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
1/2 to 2 teaspoons ground coriander, or to taste
6 fl oz (185ml) single (light) cream
3 tblsp plain yoghurt
salt and freshly ground black pepper, to taste
2-3 avocados

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.

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