| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Foreign, Italian, Kaz, Pasta, Vegetarian | 2 | Servings |
INGREDIENTS
| 250 | g | Spinach fettucine |
| 1/2 | Bunch of coriander | |
| 3/8 | c | Olive oil |
| 1/8 | c | Pine nuts |
| 1/2 | Garlic clove | |
| 1/4 | c | Grated parmesan cheese |
| 1 | T | Poppy seeds |
| Extra pine nuts |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 493
Calories From Fat: 453
Total Fat: 51.7g
Cholesterol: 11mg
Sodium: 193.4mg
Potassium: 101mg
Carbohydrates: 3.1g
Fiber: 1.2g
Sugar: <1g
Protein: 6.8g