Tagliatelle with Coriander Pesto recipe
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Ingredients
- 1 bunch chopped fresh cilantro 6 tablespoons pine nuts 1 teaspoon lemon juice, or to taste ⅓ cup crumbled feta cheese salt and ground black pepper to taste ½ cup olive oil 1 (12 ounce) package dry tagliatelle or wide fettucine pasta 1 teaspoon extra-virgin olive oil
Nutrition Info
- 663.4 caloriescarbohydrate: 64.8 gcholesterol: 11.1 mgfat: 39.4 gfiber: 3.9 gprotein: 16.5 gsaturatedFat: 7.2 gservingSize: -sodium: 190.1 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Tagliatelle with Coriander Pesto
Directions
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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.