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Home > Recipes > Recipe

Spaghettini with Coriander and Hazelnut Pesto

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Source: Pasta - Cooking with Style
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Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Serves 6
RECIPE INGREDIENTS
1 lb spaghettini
1 cup hazelnuts, toasted in the oven, skins removed and roughly chopped
1 bunch fresh cilantro leaves, washed and dried
1 small clove garlic, chopped
1 teaspoon salt
2 tablespoons hazelnut oil or olive oil
3 tablespoons olive oil
1 tablespoon butter
1 cup freshly grated parmesan cheese
Spaghettini with Coriander and Hazelnut Pesto Recipe at Cooking.com
DIRECTIONS
Cook the pasta in boiling salted water until al dente.

While the pasta is cooking, prepare the pesto. Place the hazelnuts, coriander (cilantro), garlic and salt in a food processor. Process until the ingredients are roughly chopped. While the motor is running, gradually pour in the hazelnut oil and olive oil. The mixture should be well chopped and mixed but not pureed.

Drain the pasta and put into a warmed serving bowl. Stir in the butter and Parmesan. Quickly add the pesto, and mix until the pasta is thoroughly coated.

Serve immediately in warmed pasta bowls. Extra Parmesan can be sprinkled over individual servings, if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 6
Calories: 582
Fat. Total: 30g
Fiber: 3g
Carbohydrates, Total: 53g
Sodium: 705mg
% Cal. from Fat: 46%
Cholesterol: 18mg
Protein: 26g
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