PASTA
- 100 g bread flour
- 1 large egg, whisked
- pinch of salt
AVOCADO AND CREAM CHEESE FILLING
- 15 ml (1 tbsp) vegetable oil
- 1 (70 g) small onion, finely chopped
- 50 g almonds, toasted and finely chopped
- 45 ml (3 tbsp) cream cheese,
- 1 (200 g) avocado, mashed
- salt, to season
AVOCADO SALT
- skin of 1 avocado, scraped clean and dried
- 10g salt
AVOCADO PESTO
- 60 g basil, fresh
- 40 g almonds, lightly toasted and chopped
- 2 (14 g) garlic cloves, creamed
- 50 g Pecorino cheese, grated
- 80 ml (⅓ cup) olive oil
- 45 ml (3 tbsp) lemon juice
- 1 (200 g) Avocado, pureed
- salt and pepper, to season
AVOCADO OIL
- handful of parsley
- 1 avocado skin
- 250 ml (1 cup) vegetable oil
RICE PAPER CRISPS
- 5 Rice papers
- oil, to deep fry
- avocado salt
TO SERVE
- 125 ml (½ cup) crème fraîche
- 10 g fresh basil
