Easiest Way to Make Egg Tagliatelle Pasta

Tagliatelle With Coriander Pesto

It works well with traditional red sause as well as variations of cheese, vegetables and oils.

Recipe Summary 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 | Egg Tagliatelle Pasta

1 bunch chopped fresh cilantro

6 tablespoons pine nuts

1 teaspoon lemon juice, or to taste

⅓ cup crumbled feta cheese

salt and ground black pepper to taste

½ cup olive oil

1 (12 ounce) package dry tagliatelle or wide fettucine pasta

1 teaspoon extra-virgin olive oil

Directions

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.

Info | Egg Tagliatelle Pasta

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 side dish servings

TAG : Tagliatelle With Coriander Pesto

Everyday Cooking, Vegetarian, Side Dishes,