About this recipe:This is a delicious version of the classic with a little more kick! You can substitute the vinegar with lime or lemon juice. Serve with farfalle, or any other pasta shape.
1 (500g) pack farfalle pasta
1 large bunch fresh coriander
5 cloves garlic, minced
1 tablespoon white wine vinegar
50g (2 oz) grated Parmesan cheese
1/2 teaspoon cayenne pepper
50g (2 oz) walnuts or pecans
salt to taste
100ml (4 fl oz) olive oil, or as needed
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Method Prep:15min › Cook:15min › Ready in:30min
Cook farfalle according to package instructions; drain well and set aside.
In a food processor or blender, blend coriander, garlic, vinegar, Parmesan, cayenne pepper, nuts and salt. Add 4 tablespoons of the olive oil, and blend. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.