Spaghetti with coriander pesto

 

Preparation time: 10mins
Cooking time: 10 to 12mins


Ingredients for 4 people:

- 400g of thin spaghetti or tagliatelle
- 1 bunch of coriander
- 3 cloves of garlic
- 40g of pine nuts
- 50g of ricotta
- 60g of pecorino cheese, finely grated
- 1dl of olive oil
- Salt, pepper


Preparation:

1. Wash the coriander, sponge dry and take off the leaves.
2. Peel the garlic cloves, quarter them and give them a whiz in a food processor.
3. Add half the pecorino cheese, the ricotta, the pine nuts, the coriander leaves, the oil, the salt and pepper.
4. Blend this mixture for 2 to 3mins, until you have a smooth purée.
5. Boil the salted water in a large saucepan, cook the pasta until it is al dente, and then drain.
6. Place the pasta in a dish, add the sauce and mix together.
7. Serve with the remainder of the grated cheese.