Tagliatelle with Coriander Pesto

Tagliatelle with Coriander Pesto

Melanie Booth 18

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

25 m servings 663 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 64.8g
  • 21%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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. 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. 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.

Reviews

12
  1. 21 Ratings

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Most helpful positive review

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.

Most helpful critical review

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

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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.

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 tast...

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 I wo...

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

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 goo...

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 that's ...

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

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

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

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