Title: Pasta with coriander pesto
 Categories: Italian, Vegetarian, Kaz, Pasta, Foreign
      Yield: 2 Servings
 
    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 tb Poppy seeds
           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.