Tagliatelle with Coriander Pesto

Name: Tagliatelle with Coriander Pesto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters crumbled feta cheese; 1 bunch chopped fresh cilantro; 4 servings salt and ground black pepper to taste; 1 teaspoon lemon juice, or to taste; 1 teaspoon extra-virgin olive oil; 340 grams package dry tagliatelle or wide fettucine pasta; 6 Tbsps pine nuts

You can never have too many main course recipes, so give Tagliatelle with Coriander Pesto a try. One serving contains 459 calories, 15g of protein, and 15g of fat. This recipe serves 4. If you have feta cheese, salt and ground pepper, lemon juice, and a few other ingredients on hand, you can make it. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes about 25 minutes.

Instructions

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.

Ingredients you will need

Black Pepper

Feta Cheese

Lemon Juice

Pine Nuts

Cilantro

Ground Meat

Salt

Equipment you will use

Food Processor

Bowl

Drizzle in 1/2 cup of olive oil with the machine running, and process until the pesto is a slightly textured paste.

Ingredients you will need

Olive Oil

Pesto

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.

Ingredients you will need

Tagliatelle