Italian Pasta Recipes - Coriander Sea Shells (Coriandola di Conghiglie Marina) Recipe

Ingredients                     

• 350 g/12 oz pasta shells

• 60 ml/4 tbsp chopped fresh coriander (cilantro)

• 75 g/3 oz/3/4 cup pine nuts

• 1 garlic clove, crushed

• 15 ml/1 tbsp lemon juice

• 30 ml/1 tbsp olive oil

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

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Method:

1. Cook the pasta in slightly salted boiling water for 8-10 minutes until firm but cooked. Drain and return to the saucepan.

2. Stir in the coriander and keep warm. Put the pine nuts, garlic and lemon juice in a blender and process for 10 seconds.

3. Gradually blend in the oil. Stir the sauce into the pasta and toss well to coat. Spoon on warm plates.

4. Sprinkle over the grated Parmesan and serve.