tagliatelle with coriander pesto

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• 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.