Serves 4

1 cup fresh coriander leaves

2 cloves garlic

1/2 cup pumpkin seeds

1/2 cup olive oil

1/4 cup Parmesan, grated

400g tagliatelle

1) Add the coriander leaves, garlic and pumpkin seeds to a food processor, and pulse until roughly chopped. 2) Add the olive oil and Parmesan, the process again until smooth. 3) Cook the pasta in boiling salted water, according to the packet instructions. 4) Drain the pasta, then toss with the pesto until evenly coated. Divide between four bowls, then serve, garnished with Parmesan, a drizzle of olive oil and some fresh coriander leaves.