1 oz Butter
2 Spring Onions, Green And
White Parts, Chopped
1 t Grated Orange Peel
1 t Grated Lemon Peel
0.5 t Ground Coriander (more
To taste)
6 oz Single (Light) Cream
3 T Plain Yoghurt
Salt And Freshly Ground
Black Pepper - to taste
2 To 3 Avocados
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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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