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Tagliatelle with Coriander Pesto The Best Recipes

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Tagliatelle with Coriander Pesto

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

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

Instructions :

Prep : 15M Cook : 4M Ready in : 25M
  • 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.

Notes :

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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