Coriander Spinach Pasta
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.
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Cook Time

45 Minutes

Serves

2

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.
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45 Min
V

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