Tagliatelle with coriander pesto

Tagliatelle with coriander pesto


19 people made this

About this recipe: This pasta dish is ready in less than 30 minutes, entirely from scratch. Tagliatelle, or your favourite pasta, is tossed with a light coriander pesto. Delicious!

Melanie Booth

Serves: 4 

  • 30g fresh coriander
  • 6 tablespoons pine nuts
  • 1 teaspoon lemon juice, or to taste
  • 5 tablespoons crumbled feta cheese
  • salt and pepper to taste
  • 120ml olive oil
  • 340g tagliatelle pasta
  • 1 teaspoon extra-virgin olive oil

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Place the coriander, 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 120ml of olive oil with the machine running, and process until the pesto is a slightly textured paste.
  2. Fill a large pan with lightly salted water and bring to the boil over high heat. Once boiling, stir in the tagliatelle pasta, and return to the boil. Cook the pasta uncovered until the pasta is al dente, about 8 minutes. Drain well.
  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.

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