Coriander Pesto Pasta with Green Beans

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 chilli flakes
2 tablespoons of lemon juice
80g parmesan cheese
500g fusilli - boiled in salted water and set aside
200g French beans cut into 1cm and par boiled
Our homemade Coriander Pesto Pasta is super easy to make. It is quick, uses minimal ingredients and tastes so so good. Also, they are gloriously green! Best of all, you could use almost any kind of pasta noodle! Isn’t that amazing? Now, if you have a busy schedule – like me, you can preserve the...

Instructions

1.Wash coriander and pat dry (make sure to remove any woodie stalks and use only the springs)
2.In a pestle and mortar, crush garlic peanuts and a dash of olive oil. Once the crushed garlic and peanuts are almost blended, slowly add in coriander and a bit of olive oil. Just bruise the coriander and add some salt.
3.Once done, add in parmesan cheese, chilli flakes and a squeeze of lemon to avoid greens going brown.
4.Add in a nice heap of coriander pesto into cooked pasta and green beans and toss.

Our homemade Coriander Pesto Pasta is super easy to make. It is quick, uses minimal ingredients and tastes so so good. Also, they are gloriously green! Best of all, you could use almost any kind of pasta noodle! Isn’t that amazing? Now, if you have a busy schedule – like me, you can preserve the pesto by filling up a jar with the pesto and covering it with olive oil. Make sure the jar is tightly closed without any pesto exposed! It is safe to be stored in the fridge for no longer than 2 weeks. Trust me, they are beyond worth it. Easy healthy comfort food, hooray!

Leave a Reply

Your email address will not be published.