Recipe

Coriander Pesto Pasta Recipe

	Sprout / All my dishes 2 years, 3 months ago I've always wanted to try making my own pesto, and there was an abundance of coriander in the garden. Easy and tasty, make more pesto than you need for the recipe and save it for later. Prep:10m Cook:20m Servings:4	Sprout
	potato coriander tasty

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Ingredients

3 cups uncooked pasta (spirals are great for the pesto to stick to)

2 big new potatoes scrubbed

1 cup frozen or fresh peas

1 cup walnuts, toasted till aromatic

2 cloves garlic

2 cups coriander

4 tablespoons grated parmesan (plus more for serving)

4 tablespoons olive oil

fresh lemon juice (about 1/2 a lemon, but to your taste)

2 tablespoons cream (optional)

salt and pepper

Directions

Cook the pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.

Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes. When done drain and slice the potatoes thickly.

# For the pesto sauce, blend coarsely the walnuts, garlic, fresh coriander, parmesan cheese, lemon and half the olive oil. Season with salt and pepper.

Heat the remaining olive oil in a pan and fry the potato slices on medium heat for about 5 minutes or till golden brown on both sides.

Add the peas and the pesto sauce. Mix well and cook for about 2 minutes. At serving time, add the cream (optional) and pasta to the warmed pesto sauce and potatoes. Mix gently and toss till well heated through. Serve with extra parmesan.

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