Pasta With Coriander Pesto Recipe
Servings: 2
Ingredients
- 250 gm Spinach fettucine
- 1/2 bn of coriander
- 3/8 c. Extra virgin olive oil
- 1/8 c. Pine nuts
- 1/2 x Garlic clove
- 1/4 c. Grated parmesan cheese
- 1 Tbsp. Poppy seeds
- Â Â Extra pine nuts
Directions
- 1. Cook the pasta in a large quantity of boiling water till just tender.
- 2. While the pasta is cooking was the coriander under cool running water.
- Cut away root end of the coriander and throw away. Roughly chop the stems and leaves. Blend the coriander, extra virgin olive oil, pine nuts, and peeled garlic clove in a blender or possibly food processor till the mix is well combined.
- 3. Transfer the coriander mix to a bowl. Stir in the parmesan cheese and poppy seeds.
- 4. Drain warm fettucine and mix through the pesto mix. Place on a large serving platter, sprinkle with the extra toasted pine nuts and serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 2 servings | |
| Calories 540 | |
| Calories from Fat 472 | 87% |
| Total Fat 53.95g | 67% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 200mg | 8% |
| Potassium 343mg | 10% |
| Total Carbs 13.82g | 4% |
| Dietary Fiber 9.5g | 32% |
| Sugars 0.49g | 0% |
| Protein 9.01g | 14% |
