Coriander Pesto Pasta
Super quick and easy to make, this coriander pesto pasta is a classic dish with a little twist in flavours. We use pumpkin seeds in place of pine seeds and omit the cheese for a vegan pesto pasta.
Servings: 2 servings
Calories: 545kcal
Equipment
Ingredients
- 4 oz pasta of your choice
For the pesto
- ½ cup coriander (fresh) tightly packed
- ½ cup pumpkin seeds (pepitas)
- ¼ cup olive oil extra virgin
- 1-2 cloves garlic to preference
- 1 tablespoon apple cider vinegar optional
- pink himalayan salt to taste
Instructions
- Lightly toast the pumpkin seeds for 3-4 minutes on a low heat in a pan (without oil) until they start to brown and pop. Once toasted, set aside on some kitchen towel.
- Once the pumpkin seeds have cooled, add all the ingredients for the pesto to a food processor and blend until you have a thick pesto. Add a dash of the pasta water and/or olive oil if it seems too dry.
- Cook the pasta in a saucepan according to the packet instructions.
- Combine the cooked pasta with the pesto in the saucepan and serve immediately as it is, or with a side salad or other side-dishes.
Notes
- If the pesto seems to thick or dry, then add either pasta water or more olive oil.
- You will likely need to scrape the sides of the food processor down a few times.
- This makes a fair amount of pesto, so you may have some left for another meal.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- apple cider vinegar which rates '1',
- garlic, which rates as '1'.
- coriander, which rates as '0' is stated to be well tolerated in small amounts.
- Wheat, which would be the main ingredient of traditional pasta, scores a '1' on the SIGHI scale.
Nutrition
Calories: 545kcal | Carbohydrates: 44g | Protein: 12g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 282mg | Fiber: 3g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg