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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

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:

Carbohydrates, Total:

53g

Sodium:

705mg

% Cal. from Fat:

46%

Cholesterol:

18mg

Protein:

26g

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