How to make it

  • Put the fusilli onto boil in plenty of salted water.
  • On the other stove, put the oil in a pan with the garlic and onions.
  • Allow to sweat for 2-3 minutes.
  • Pour in the cream and simmer gently till it bubbles.
  • Stir in the grated cheese, salt and pepper.
  • Now, put in ALL the coriander leaves. They might appear to be too many, but will wilt in a couple of minutes
  • Keep stirring till the leaves wilt and impart a lovely green colour to the sauce. The flavours intensify as the sauce stands.
  • If required, add a little milk to get the correct consistency
  • ZATS IT!! Take it off the fire and wait for the pasta to be cooked till al dante.
  • Drain the pasta, pour the sauce over, mix in well..Voila! Its ready!!

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