Coriander Pesto PastaFrom sprout 8 years ago
- 3 cups uncooked pasta (spirals are great for the pesto to stick to) shopping list
- 2 big new potatoes scrubbed shopping list
- 1 cup frozen or fresh peas shopping list
- 1 cup walnuts, toasted till aromatic shopping list
- 2 cloves garlic shopping list
- 2 cups coriander shopping list
- 4 tablespoons grated parmesan (plus more for serving) shopping list
- 4 tablespoons olive oil shopping list
- fresh lemon juice (about 1/2 a lemon, but to your taste) shopping list
- 2 tablespoons cream (optional) shopping list
- salt and pepper shopping list
How to make it
- 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.