Spaghettini with Coriander and Hazelnut Pesto

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.