Recipe – Spring Coriander Pesto Pasta

Spring Coriander Pesto Pasta

Spring Coriander Pesto Pasta

Recipe supplied by Sheri Thomas from Stroud

Spring Coriander Pesto Pasta with Barbequed Broad Beans and Asparagus

Pesto

One large bunch of coriander

1/3 cup of macadamias, or nuts of choice

3-4 cloves of garlic

A good splash of olive oil

Salt and pepper to taste

Can add 1/3 cup of parmesan cheese

Blend in a food processor and add to your favourite pasta.  Can also use the pesto as a salad dressing or as a spread on good bread.  Can substitute basil, rocket or parsley in the summer months.

Barbequed Broad Beans and Asparagus

Broad beans

Asparagus

Olive oil

Four or five cloves of garlic

Juice of one lemon

Salt and pepper to taste

Shell broad beans, if fresh and not too large only take off the outer shell. Trim end of asparagus stems.  Chop garlic.  Barbeque broad beans and asparagus together with olive oil, adding garlic, lemon juice, salt and pepper when the beans and asparagus are cooked through and slightly crispy.  Place on side of plate with the pesto pasta.

 

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