I think this recipe is Australian. It’s wonderful, though it
means getting the food processor out.
450g ricotta and spinach tortellini
½ cup chopped coriander leaves
1tbsp chopped coriander stems
½ cup firmly packed basil leaves
2 cloves garlic, crushed
1tbsp pine nuts
1/3 cup pecans
2tbsp grated parmesan
½ cup olive oil
The boy has coffee and The Spectator. We fancy an early
lunch. Put the pasta on to boil. This would be equally nice with plain
tagliatelli.
In a dry pan, toast the pine nuts, and then the pecans. Process
the coriander leaves, stems, basil, garlic, nuts and cheese. While it’s
blitzing, slowly pour in the oil until you get a sauce consistency. Get it
really smooth.
Drain the pasta, and spoon the sauce over generously. I
think another sprinkle of grated parmesan wouldn’t go amiss.
The boy likes “bowl and fork” meals and is very pleased with
this. I ask him what he thinks is in it and interestingly he can’t work it out.
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