Coriander Pesto Pasta with Green Beans
- Total Time: 25 Minutes
- Yield: 6 1x
Ingredients
400g coriander leaves and soft stalks
80g nuts/peanuts/cashew nut (lightly toasted)
2 medium garlic clove (big)
90ml Olive oil
Salt, Pepper and chili flakes
2 tablespoon lemon juice
80g Parmesan Cheese
Pasta
500g fusilli – boil in salted water and set aside
200g French beans cut into 1cm and par boiled
Instructions
1. Wash coriander and pat dry (make sure to remove any woodie stalks and use only the springs)
2. In a pastel and mortar, crush garlic peanuts and a dash of olive oil. Once the crush garlic and peanuts is almost blended slowly add in coriander and a bit of olive oil. Just bruise the coriander and add some salt Once done add in Parmesan cheese, chili flakes and a squeeze of lemon to avoid greens going brown. Add in a nice heap of coriander pesto into cooked pasta and green beans and toss.
3. Serve immediately.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Pasta
- Method: Easy
- Cuisine: Western
Keywords: Corinader Pesto Pasta with Green Beans
