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13 September 2014,15:42 by
Ponmathi Srilekha.S

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FUSILLI WITH CORIANDER PESTO

Serves :
4

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Put the coriander, olive oil, garlic, pine kernels and lime juice in a food processor with a generous pinch of sea salt and several grindings of black pepper. Blend until smooth.
  • Transfer to a bowl and whisk in the cheeses.
  • Plunge the beans into boiling salted water for 3 minutes. Drain, chop into 2.5 cm / 1 inch lengths and keep warm.
  • Boil the fusilli in salted water until just tender. Drain and toss with the beans and coriander pesto. Serve immediately with a cherry tomato salad. 

INGREDIENTS

  • 100 grams trimmed coriander
  • 6 tablespoon sesame oil
  • 2garlic clove, chopped finely
  • 50 grams pine kernels, toasted
  • 4 teaspoon lime juice
  • Coarse sea salt
  • Black pepper
  • 50 grams freshly grated Parmesan
  • 3 tablespoon finely grated pecorino sardo cheese
  • 300 grams young French beans, trimmed
  • 300 grams fusilli

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