Zucchini and Green Coriander Pasta
Green coriander is the seed of the cilantro plant before it dries, turns brown and becomes just plain coriander. I started using it a few years ago after reading somewhere the Shakers were big on it. I really liked it from the get go because I think it is a burst of sunshine on the palate. It is a real nice mix between cilantro and coriander. If you can't find it don't fret the pasta is still great either way. - thirschfeld
Ingredients
- 1 pound spaghetti
- 1 cup cooked chicken meat, shredded, preferably a mix of thigh and breast
- 3 cup zucchini, small dice
- 1/2 cup shallots, julienned
- 8 ounce small curd cottage cheese
- 2 tablespoon cilantro, minced
- 1 tablespoon green coriander
- 1 tablespoon unsalted butter
- kosher salt and fresh ground black pepper
Directions
- Bring a large pot of salted water to a boil.
- Place a 12 inch saute pan over high heat. Add the pasta to the boiling water pot and cook it according to the directions on the box. About 10 minutes.
- Add the butter to the saute pan. Add the shallot and zucchini. The zucchini should just start to caramelize. Season with salt and pepper.
- Add the chicken and a 1/4 cup of the pasta water.
- When the pasta is finished cooking, drain it and put it back in the pasta pot. Add the cottage cheese, cilantro and the zucchini mix. Toss, taste and season if necessary.
- Put it in a big serving bowl and top it with the green coriander, black pepper, and more cilantro. Serve immediately with crusty bread.
