Pasta in Walnut and Coriander pesto!

My acquisition from the romantic European town of Venice.. So proud that I could actually make a recipe inspired by the original pesto, except this time it was born out of the lack of basil in my fridge (or back garden, if you may please..haha!

Pasta in Walnut and Coriander pesto

 the new pesto sauce.

Here is the recipe:
INGREDIENTS-
for the pesto sauce:
1 bunch of coriander
5-6 kernels of walnuts
5 tbsp extra virgin olive oil
1 tsp chilli flakes
salt to taste
others:
1 cup of finely chopped button mushrooms
6 cloves of garlic
A packet of pasta

METHOD-
The best way to make a pesto is to use the age old method of using mortar and pestle. The flavour is actually in the coriander stem, so don't throw them away. Instead chop them finely along with the leaves and crush them together in the mortar. add olive oil bit by bit so that it becomes a bit sauce-ish!! now add all the crushed walnuts, chilly flakes and salt and keep at it until it all comes together into a greenish gooey sauce. Your coriander pesto is ready.
Now for the remaining additions. Boil the pasta till 'al dente' i.e. just done. If you don't want the fancy ones, spaghetti will do just fine. To add to the sauce, in a pan, put garlic along with olive oil and wait for it to give out some fragrance. Then add the chopped mushrooms and fry them for about a minute or two. Add the pesto sauce and the past to it. Voila! your delicious meal is ready

hot tip: Always ensure that you add a huge load of water in the pot for the pasta to boil. bring it to a boil first before adding the pasta. Also adding a pinch or two of salt will keep the water boiling continuously so that the pasta cooks well and in good time :-)
Love, Anu