Pasta with Coriander Pesto
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
pasta, spinach fettuccine
|
*
|
| ½ | bunch |
coriander
|
*
|
| 3/8 | cups |
olive oil
|
|
| ⅛ | cup |
pine nuts
|
|
| ½ | each |
garlic cloves
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
poppy seed
|
|
| 1 | x |
pine nuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
pasta, spinach fettuccine
|
*
|
| 0.5 | bunch |
coriander
|
*
|
| 89 | ml |
olive oil
|
|
| 3E+1 | ml |
pine nuts
|
|
| 0.5 | each |
garlic cloves
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
poppy seed
|
|
| 1 | x |
pine nuts
|
*
|
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.
