Pasta with warm coriander pesto

Ingredients for 4 servings:

• 500g pasta
• 8 tbsp olive oil
• 1 m.-sized onion(s)
• 1 bunch coriander greens (approx. 170 g)
• 1 tsp salt
• 1 tsp nutmeg, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, easy and quick

Put the water for the pasta in a large pot. Bring the water to a boil, then add salt and the pasta and cook according to the package instructions until the pasta is al dente. At the same time, peel the onion and garlic cloves and chop very finely. Heat the olive oil in a small pot and add the onion. Wash the coriander and chop the stalks very finely. As soon as the onions are translucent, add the stalks to the pot. Sauté over low heat with the lid on for about 5 minutes. Chop the coriander leaves coarsely or finely, as desired, and then add them to the pot. Heat briefly, stirring occasionally. Drain the pasta and return it to the pasta pot. Pour the warm coriander pesto from the small pot into the pasta pot and stir everything well. Serve in portions on plates and finish with a grate of nutmeg. Tip: If you like, you can also add 2-4 cloves of garlic – finely chopped or pressed, along with the finely chopped coriander stalks.