Macaroni with Hazelnut and Coriander Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a variation on pesto sauce that's beyond easy when it comes to whipping up a quick and tasty dinner. Ingredients:
350 g macaroni |
50 g hazelnuts (1/3 cup) |
2 cloves garlic |
1 bunch fresh coriander |
1 teaspoon salt |
90 ml olive oil |
fresh coriander sprig, to garnish |
parmesan cheese (optional) |
fresh ground black pepper (optional) |
Directions:
1. Cook the pasta, according to the directions on the packet.
2. Meanwhile, finely chop the hazelnuts.
3. Place the nuts and remaining ingredients, except 1 tbsp of oil, in a food processor and blend together to create the sauce.
4. Heat the remaining oil in a saucepan and add the sauce.
5. Fry gently for about one minute until heated through.
6. Drain the pasta thoroughly and stir it into the sauce.
7. Toss well to coat and serve immediately, garnished with fresh coriander, parmesan and black pepper (if desired).
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