I make this delicious vegetarian pasta with coriander pesto but you can use other fresh herbs. Serve with plenty of freshly grated Parmesan.
Something else. Tried this recipe - it was fabulous! I made a few changes. I added lemon juice (to taste). I used my leftover pasta from the night before, so I served it room temp over mixed wild greens, instead of mixing in rocket. I garnished with grated parmesan and coriander leaves. Thanks for this recipe! - 29 Sep 2008
Really great! - 29 Sep 2008
I love cilantro and arugula but I couldn't even finish eating my large batch of this recipe. Something about the competing strong flavors of these greens made the dish tangy in a way that tasted almost like it had gone bad. - 23 Aug 2008 (Review from Allrecipes USA and Canada)