James's Avocado Orange Pasta Salad
6 oz pasta
bows, flochetti, farfelle, or butterflies
2 med Oranges
1 tbl Olive oil
1 tsp White wine vinegar
1 med Avocado
1/2 oz pine nuts toasted
Salt and freshly ground
Black pepper
Method :
Freezing not recommended
1. Cook the pasta in plenty of lightly salted boiling water for 8 -1 0 minutes
or until al dente. Rinse well with cold water and drain thoroughly.
Place in a salad bowl.
2. Peel the oranges, carefully removing all the pith. Segment the oranges over a
bowl to catch the juices and add the segments to the pasta.
3. Mix the oil and wine vinegar with the reserved
orange juice and season with salt and pepper. Carefully spoon the dressing
into the pasta, stirring gently to coat. Cover and refrigerate for 1 hour
to allow the flavours to develop.
4. just before serving, peel, quarter and thickly slice the avocado and gently
fold it into the pasta. Sprinkle with
the toasted pine kernels and serve immediately.
Cook's note: Sprinkle the sliced avocado with lemon juice to prevent it turning
brown.