250 gm spinach fettucine
1/2 bunch of coriander
3/8 cup olive oil
1/8 cup pine nuts
1/2 garlic clove
1/4 cup grated parmesan cheese
1 tablespoon poppy seeds
1 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.
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