Spaghetti with Coriander Sunflower Seed Sauce

A great pasta dish for any occasion:

Rinse off the cilantro greens, shake dry and discard. Set aside a few stalks for garnish, coarsely chop the remaining leaves with the fine stems. Cut the peppers in half lengthwise, remove the stem and seeds, rinse and cut into pieces. Peel and quarter the garlic. Remove the crust from the toast and cut into cubes. Place garlic, cilantro, peppers, beef broth, bread, sunflower seeds and oil in a tall mixing bowl form and blend with a blender until smooth. If it is too firm, mix in a tiny bit more beef broth. Season the sauce with salt.

Cook the pasta in enough salted water according to package directions until al dente. In the meantime, toast the sunflower seeds for the garnish in a dry frying pan until golden brown. Drain the pasta in a colander, drain briefly and mix with the sauce in a heated baking dish. Divide evenly among preheated deep plates, sprinkle with the sunflower seeds, garnish with the reserved cilantro stems and bring to the table on the spot.

Tips: Cilantro greens are available at the vegetable store or market, respectively. If you can’t get it, prepare the sauce with basil or parsley and basil half and half as the mood takes you.

The sunflower seeds can be replaced by pine nuts, which will make the dish allerdi

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