45 Min
V
Coriander Spinach Pasta
This is my take on a classic Italian since I truly believe that spices can add magic to any dish. Whenever I eat a classic Fettuccini Alfredo, I like it but find it monotonous after the first few bites - the addition of spices and herbs adds so much more zest and life to the pasta. The coriander seeds add an interesting lemony bite to the pasta.
This is my take on a classic Italian since I truly believe that spices can add magic to any dish. Whenever I eat a classic Fettuccini Alfredo, I like it but find it monotonous after the first few bites - the addition of spices and herbs adds so much more zest and life to the pasta. The coriander seeds add an interesting lemony bite to the pasta.
Cook Time
45 Minutes
Serves
2
Directions
Step 1
Cook the pasta in a pot of salted boiling water until it is done. Drain and set aside.
Step 2
Discard the bottom 1 inch of the asparagus and slice the stalk into thin wheels leaving the tips intact.
Step 3
In a large skillet, heat the olive oil and cook the garlic for a few seconds then add the coriander seeds. They will pop and sizzle. Immediately, add the green onion, serrano chile, asparagus, and salt.
Step 4
Cook on medium heat for 2 to 3 minutes then add the heavy cream. Bring the mixture to a boil. Add the drained pasta and toss until combined. Stir in the chopped cilantro.
Step 5
Serve topped with Parmesan and toasted pine nuts.
Notes & Variations
- Instead of asparagus, add green beans or sugar snap peas
- Shrimp pairs beautifully with this pasta. Add about eight ounces of peeled deveined shrimp at the same time as adding the green onions.
- For a lighter version, leave the heavy cream out.
- Instead of cilantro, add fresh oregano or basil.
Ingredients
1 small package (10 to 12 ounces) fresh spinach pasta
6 to 8 asparagus stalks
2 tablespoons olive oil
6 garlic cloves
1 teaspoon crushed coriander seeds
4 to 5 green onions stalks, sliced
1 serrano chile, sliced
1 teaspoon sea salt
1 cup heavy cream
1 cup chopped cilantro
1/2 cup grated Parmesan cheese
2 tablespoons toasted pine nuts
Step 1
Cook the pasta in a pot of salted boiling water until it is done. Drain and set aside.
Step 2
Discard the bottom 1 inch of the asparagus and slice the stalk into thin wheels leaving the tips intact.
Step 3
In a large skillet, heat the olive oil and cook the garlic for a few seconds then add the coriander seeds. They will pop and sizzle. Immediately, add the green onion, serrano chile, asparagus, and salt.
Step 4
Cook on medium heat for 2 to 3 minutes then add the heavy cream. Bring the mixture to a boil. Add the drained pasta and toss until combined. Stir in the chopped cilantro.
Step 5
Serve topped with Parmesan and toasted pine nuts.
1 small package (10 to 12 ounces) fresh spinach pasta
6 to 8 asparagus stalks
2 tablespoons olive oil
6 garlic cloves
1 teaspoon crushed coriander seeds
4 to 5 green onions stalks, sliced
1 serrano chile, sliced
1 teaspoon sea salt
1 cup heavy cream
1 cup chopped cilantro
1/2 cup grated Parmesan cheese
2 tablespoons toasted pine nuts
Notes & Variations
- Instead of asparagus, add green beans or sugar snap peas
- Shrimp pairs beautifully with this pasta. Add about eight ounces of peeled deveined shrimp at the same time as adding the green onions.
- For a lighter version, leave the heavy cream out.
- Instead of cilantro, add fresh oregano or basil.
Tags:
45 Min
V
Tags:
45 Min
V
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