Linguini with Pesto of Coriander and Hazelnuts
Ingredients (serves 4)
1 Coriander Sauce, Life in a Bag
2 garlic cloves
3 tablespoons hazelnuts
salt, black pepper and olive oil q.s.
400g of linguini
Pumpkin Seeds to decorate
Some roughly chopped Hazelnuts to decorate
In a large saucepan with plenty of water, add a good amount of salt. Bring to a boil and bake the linguini as indicated on the package (usually 8 to 12 minutes).
Meanwhile, make the coriander pesto. For this you only need to put all the ingredients (the first 4 ingredients on the list) in a food processor and press until you have a homogeneous consistency. Strain the seasoning and add a little more oil if necessary.
Once the linguine is cooked, drain all the water well and place it in a bowl with the pesto. Gently wrap everything (can be with your hands) until well blended.
Serve immediately with the hazelnuts on top and a string of olive oil (optional: you can also grate Parmesan or grated cheese).
Bon appetit to everyone