Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Spinach fettucine 1/2 Garlic clove
1/2 Bunch of coriander 1/4 c Grated parmesan cheese
3/8 c Olive oil 1 tb Poppy seeds
1/8 c Pine nuts Extra pine nuts

1. Cook the pasta in a large quantity of boiling water until just
tender.

2. 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.

3. Transfer the coriander mixture to a bowl. Stir in the parmesan
cheese and poppy seeds.

4. 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: Kaz Dunkley Date: 4 Feb 1993
Submitted By FRED PETERS On 03-20-95

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