Tagliatelle with Coriander Pesto--(Cilantro)

"Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish!"

Tagliatelle with Coriander Pesto--(Cilantro)
Tagliatelle with Coriander Pesto--(Cilantro)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    bunch chopped fresh cilantro

  • 6

    tablespoons pine nuts

  • 1

    teaspoon lemon juice, or to taste

  • 1/3

    cup crumbled feta cheese

  • salt and ground black pepper to taste

  • 1/2

    cup olive oil

  • 1

    (12 ounce) package dry tagliatelle or wide fettucine pasta

  • 1

    teaspoon extra-virgin olive oil

Directions

Place the cilantro, pine nuts, lemon juice, feta cheese, salt, and black pepper into the work bowl of a food processor, and pulse several times to mince the ingredients. Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Place the cooked pasta into a large serving bowl, and toss with the pesto. Drizzle a bit of extra-virgin olive oil over the pasta, and serve hot.

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