Tagliatelle with Coriander Pesto

  • Recipe By
  • Published Aug 11th
  • Ready In25m
  • Servings4
  • Calories663

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

Tagliatelle with Coriander Pesto Ingredients

The following are the ingredients needed to make delicious Tagliatelle with Coriander Pesto for 4 servings:

  • 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

Tagliatelle with Coriander Pesto Cooking Instructions

  • Prep15m
  • Cook10m
  • Ready In25m

To cook Tagliatelle with Coriander Pesto, you need about 15 minutes of preparation time. The time needed to cook this Tagliatelle with Coriander Pesto is about 10 minutes , and you can serve your Tagliatelle with Coriander Pesto within 25 minutes . The following are the steps to cook Tagliatelle with Coriander Pesto easily:

  1. 1 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.
  2. 2 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.
  3. 3 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

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

Nutrition Facts

Per Serving: 663 calories; 39.4 grams of fat; 64.8 grams of carbohydrates; 16.5 grams of protein; 11 milligrams of cholesterol; 190 milligrams of sodium.

  1. Jun 6th 2012

    I did not care for this recipe. I'm sticking to traditional basil pesto in the future.

  2. May 25th 2012

    The feta overpowers the other flavors rather than working with them. This did not score big in our house.

  3. Mar 4th 2012

    Great tasting recipe. For the coriander/cilantro debate. In New Zealand it is just called coriander and coriander seeds.

  4. Jan 27th 2012

    Super easy and has become a favourite at our house. If you are on a budget, you can substitute sunflower seeds for the pine nuts (they are crazy expensive at the moment!) and it's still very ...

  5. Jan 6th 2012

    As somebody already noted, this is Cilantro Pesto, but whatever you call it, it's really excellent! I think next time I'll cut back on the olive oil a bit and double the feta cheese, but tha ...

  6. Jan 3rd 2012

    I like to use asiago cheese instead of feta (just a personal preference).

  7. Aug 16th 2011

    I had purchased a package of gluten-free tagliatelle pasta when it was on sale, so I was wondering what to do with it. I came across this recipe. I love cilantro and I love pesto, so I knew ...

  8. May 5th 2011

    Super Tasty! We make pesto from about everything that grows in the garden.FYI, Cilantro are the leaves and Coriander are the seeds. Two different flavors.

  9. May 2nd 2011

    I'm a big fan of cilantro so I thought I'd give this a try. It was great! Very light and fresh. I was actually surprised at how light the flavor was given that cilantro has such a strong ...