250 g  Spinach fettucine
1/2    Bunch of coriander
3/8 c  Olive oil
1/8 c  Pine nuts
1/2    Garlic clove
1/4 c  Grated parmesan cheese
1 tb Poppy seeds
Extra pine nuts

1. Cook the pasta in a large quantity of boiling water until just
tender.

2. While the pasta is cooking was the coriander under cold running water.
Cut away root end of the coriander and discard. Roughly chop the stems
and leaves. Blend the coriander, olive oil, pine nuts, and peeled
garlic clove in a blender or food processor until the mixture is
well combined.

3. Transfer the coriander mixture to a bowl. Stir in the parmesan cheese
and poppy seeds.

4. Drain hot fettucine and mix through the pesto mixture. Place on a
large serving platter, sprinkle with the extra toasted pine nuts
and serve.