Finely puree the coriander with the stalks, pumpkin seeds, clove of garlic, finely puree the rapeseed oil, Parmesan, salt and pepper with a blender. Pour coriander pesto into two small glasses (250 ml) and close tightly. Pesto will keep for a few weeks in the refrigerator.
Boil the spaghetti in plenty of salted water until firm to the bite, drain and collect some pasta water. Mix the pasta with about 2 tablespoons of pesto and pasta water. Arrange the spaghetti on plates and serve sprinkled with Parmesan.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.