Recipe - Pasta With Coriander Pesto

250 g Spinach fettucine
One half Bunch of coriander
3/8 cup Olive oil
1/8 cup Pine nuts
One half Garlic clove
One fourth cup Grated parmesan cheese
1 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini