Pasta with Coriander Pesto

Yummy!!! This pasta was too good to be so easy to prepare. Seriously, once pasta was boiled it took just 15 minutes to cook and serve. My basic idea was to incorporate almonds into a pasta dish. I have made this with pine nuts but almonds area healthier option. Almonds have less calories, less fats and sugars but more protein and loads of potassium. However, both nuts are high in Magnesium. In order to release the Magnesium and make it bioavailable, I have soaked almonds and peeled them. Olives and olive oil just make it better.

I like to add a generous portion of Swiss brown mushrooms to my stir-fry and pasta dishes because they provide a whole lot of nutrition to any dish.

Coriander is another excellent health food. Rich in dietary fibre, it also has high levels of vitamins, iron and mierals such as magnesium and calcium. I very often pick a pesto sauce over red sauce and the much heavier white sauce.
So put together, I can only say it is a keeper!

serves 2

To prepare the pesto, in a blender or food processor,
1/2 cup or a generous pour of olive oil,
8 soaked almonds
a small bunch of fresh coriander
a clove of garlic
3 – 4 tablespoons of grated parmesan cheese
salt to taste
Blend till smooth

Separately (at the same time)
boil pasta in salted water
Drain pasta and reserve some of the water

In a pan heat some butter
add in sliced swiss brown mushrooms
and peppers (do avoid these if you are sensitive to them)
saute lightly
add in the pesto and again saute lightly
add in the pasta and mix thoroughly
season with salt and chilli flakes

Serve topped with sliced olives, parmesan cheese and slivered almonds.
(As it is not possible to sliver almonds without breaking them, I have used store bought 
almonds for the garnish)

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