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Pasta with Coriander Pesto

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Recipe

 

Yield

2 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
250 grams pasta, spinach fettuccine
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½ bunch coriander
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3/8 cups olive oil
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cup pine nuts
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½ each garlic cloves
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¼ cup Parmesan cheese
grated
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1 tablespoon poppy seed
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1 x pine nuts
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Ingredients

Amount Measure Ingredient Features
2.5E+2 grams pasta, spinach fettuccine
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0.5 bunch coriander
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89 ml olive oil
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3E+1 ml pine nuts
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0.5 each garlic cloves
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59 ml Parmesan cheese
grated
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15 ml poppy seed
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1 x pine nuts
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Directions

Cook the pasta in a large quantity of boiling water until just tender.

While the pasta is cooking was the coriander under cold running water.

Cut away root end of the coriander and discard.

Roughly chop the stems and leaves.

Blend the coriander, olive oil, pine nuts, and peeled garlic clove in a blender or food processor until the mixture is well combined.

Transfer the coriander mixture to a bowl.

Stir in the parmesan cheese and poppy seeds.

Drain hot fettucine and mix through the pesto mixture.

Place on a large serving platter, sprinkle with the extra toasted pine nuts and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 48695% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 193mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 1% Vitamin C 1%
Calcium 19% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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