Pasta Sauce Avocado

1 oz EVO oil
2 to 3 scallions, chop
1 ts grated orange peel
1 ts grated lemon peel
1/2 ts ground coriander, or to taste
6 fl oz single (light) cream
3 tb plain non fat yoghurt
1 salt and freshly ground
1 black pepper -- to taste
2 to 3 avocados

Heat the EVO oil in a saucepan, add the scallions, and stir-fry 1 minute. Then, add the orange and lemon peel and coriander. Remove from the heat while you prepare the cream and yoghurt. Pour the cream into a small bowl and add the yoghurt, salt and pepper. Mix well until smooth. Scoop out and dice the fruit of the avocados. Add the avocado to the pan, and pour the yoghurt mixture over and very gently heat through. Do not boil, or the avocados will become soggy and the sauce will curdle. Pour over the pasta, toss and serve at once. This sauce can be started in advance but the avocados should not be added until the last minute.