Latest recipes

Tagliatelle with coriander pesto recipe

Tagliatelle with coriander pesto recipe



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Pasta
  • Pasta sauce
  • Pesto

This pasta dish is ready in less than 30 minutes, entirely from scratch. Delicious!

22 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(23)

Reviews in English (14)

by ThisDudeCooks

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.-05 May 2011

by Tony Peters

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 taste. I ended up using 2 teaspoons of lemon juice to give it a little more zip. I served it with whole wheat spaghetti, and really liked the way the flavor of the pesto worked with the nutty taste of the whole wheat. I'll definitely make this again.-02 May 2011

by Dianne

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 would like this recipe. It was wonderful! So flavorful and fresh. The cilantro, feta and pine nuts go perfectly together. It was a great side dish to go with the "Greek Style Garlic Chicken Breast" recipe from this site.-16 Aug 2011


SUBSCRIBE TO OUR NEWSLETTER

MAIN INGREDIENTS OF THIS RECIPE:

- Cod, tagliatelle, olive oil, onion, cream, béchamel sauce

HOW TO MAKE COD WITH TAGLIATELLE:

Cook the cod in a saucepan with water for 6 to 7 minutes. Turn off the heat and drain the cod with a skimmer. Remove the skin and bones and flake it with a fork.
Meanwhile, cook the pasta in a saucepan with water seasoned with salt for 10 to 12 minutes. Turn off the heat, drain the pasta and set aside.
In a frying pan, sauté on a low heat the olive oil and the chopped onion until the onion start to turn slightly golden. Add the cod, season with thyme, paprika and pepper and cook for 4 to 5 minutes.
In a bowl, combine the béchamel, the whipping cream and the egg yolk. Add the tagliatelle and the béchamel mixture to the frying pan and mix well. Cook for more 2 to 3 minutes and turn off the heat. Sprinkle with dried coriander leaves and serve.


Instructions

1. First make the pesto. Using a pestle and mortar, crush the garlic with 1⁄2 teaspoon sea salt to a smooth paste. Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until smooth. Add 3 tablespoons water and emulsify, then add the Parmesan cheese. Finally, slowly work in the olive oil.

2. Cook the pasta with the courgettes in a large pot of boiling salted water for about 3 minutes – the pasta should still have a bite.

3. Meanwhile, warm half the pesto in a frying pan.

4. Using tongs, lift the pasta and courgettes from the water and add to the frying pan. Toss with the pesto and add 2–3 tablespoons of the pasta water to loosen the sauce so it coats the pasta strands.

5. Check and adjust the seasoning and serve with the remaining pesto on top.


Grilled Vegetables with Coriander Pesto

I might be a bit weird, but sometimes I totally crave vegetables. Is it just me? I couldn&rsquot wait to get my hands on some fresh veggies and my local greengrocer also had bunches of beautiful fresh coriander.

So, you know the story right? You kind of do what you do in a shop, standing in line and dreaming up dishes and combinations. See, I told you I was weird&hellip

All daydreaming aside, this recipe of Grilled Vegetables with Coriander Pesto came out pretty darn tasty. It left me satisfied and happy. Yes, I am the only one weird enough to get giddy about veggies&hellip

I made a quick coriander pesto by combining blanched almonds, parmesan, garlic and olive oil with the fresh coriander leaves in a pestle and mortar. It is a great way to get rid of cropped up frustrations, by the way. I simply chopped up the veggies, drizzled it with oil, roasted it in the oven and served it with fresh home made pesto.

It is a great vegetarian recipe and it also scores high points with the banters, because it is low carb and all. Add pieces of grilled chicken and cooked couscous, and you have a meal fit for Kings. Enjoy!


How to make pesto

Pesto, or pesto alla Genovese to give the dish its full title, originates from Genova in the north of Italy. The first recipes for pesto were documented in the 1800s, although similar sauces involving pine nuts and cheese can be traced back to Roman times. The Italian word pestare means to ‘crush’ or ‘pound’ and it was this word that gave us the English pestle.


Health benefits

Well, let’s start with the amazing healing herb coriander (also called cilantro in some cultures and clinical research). Coriander is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterial and also an amazing detoxifier and heavy metal chelator. Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood. Needless to say, it is a very beneficial addition to any diet.

The cashew nuts and cheese add good fats and protein. The lime juice, zest and also the garlic further support immune function. So really, this pesto is just what the doctor ordered this winter.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.


Black tagliatelle with shrimp & coriander pesto

When I tried coriander for the first time on a trip many many years ago, I almost instantly disliked it. I couldn’t really describe its taste and although I couldn’t figure out exactly what it was I found so unappealing, it definitely felt completely unfamiliar and had to be a hard pass from me.

For years, I managed to keep my distance from this herb and made sure to avoid anything related to it altogether. And it wasn’t hard to do that, since coriander wasn’t commonly used in most recipes at the time, especially in Greece.

The moment we reject something, we often tend to get a bit curious and start wondering why we made that choice and what it could mean. By taking a closer look, we might even discover patterns in our behavior we had never noticed before. Do you also get that sense?

And just like that, completely unexpectedly, at some point a long time ago, I tried a recipe with coriander (surprise!) and was utterly blown away! It was the perfect dish to make me reconsider anything negative I had ever said about this beautiful herb I used to wrongfully treat as an enemy for so long. For the record, the dish that made me change my mind that day was a delicious guacamole!

Ever since, coriander started to gradually become part of my life and my cooking. Shortly after, I got used to its somewhat strange taste and as soon as I felt comfortable with using it more and more in different recipes, we started to get along really well.

After a bit of research, I found that the health benefits of consuming coriander are surprisingly many. Besides being a great source of antioxidants, it’s also one of the few herbs that remove heavy metals from the body, especially mercury and lead. No wonder I think so highly of coriander these days! And another crazy fact studies have shown that some people’s aversion to the taste of coriander is simply genetic! Well, if it’s a genetic issue, I certainly got over mine!

This recipe is definitely one that has come to stay! It was my first attempt to use so much coriander in a recipe that is basically a coriander pesto. Once I tried it, I knew coriander would quickly become an essential part of my cooking!

It’s been one of my most loved recipes ever since. Fresh coriander, sautéed shrimps, garlic and lime.. Talk about the perfect blend of flavours! And honestly, the more I get to use this herb in all sorts of different recipes, the more I realise that, when used properly, it can add a unique refreshing aroma and an exotic note to a dish.


Dinner Tonight: Pasta with Salmon, Peas, and Pesto Recipe

When I planted a seedling of basil in my window box a couple months ago, I expected a few leaves to garnish some homemade pizza, tuck between slices of tomato, and, by the end of summer, perhaps eek out a little batch of pesto to dress an afternoon snack. But man, basil just grows in a matter of weeks it's grown to ten times its original size and blessed me with more than one batch of pesto already.

As much as I love the simplicity of homemade pesto with al dente pasta, I found myself with a piece of wild salmon and fresh peas the other day and set out to make it into dinner. While cream would be an obvious choice for saucing the pasta, I turned to yogurt instead, building off this previous Dinner Tonight recipe. Turns out the addition of pesto into the yogurt--which is thinned with a little vegetable stock and clings to the pasta beautifully--is an unexpected but wonderful twist. It adds a lovely tang and makes the dish just that much richer than pesto alone.


Celebrate World Pasta Day with six simple pasta recipes

We never need an excuse to tuck into a satisfying bowl of pasta &ndash and it seems we&rsquore not alone. Dubai has been chosen as the host city for the 20th World Pasta Day on Thursday 25 October, offering a nod to the 300-plus Italian restaurants that call our city home, and our pasta-loving, multicultural society. To celebrate World Pasta Day, we&rsquove brought you six simple pasta recipes from good magazine, including a delicious prawn pasta that&rsquos ideal for a romantic meal for two, a picnic-perfect pasta salad, and a speedy lasagne the kids will love.

Gremolata prawn pasta

Push the boat out with this easy recipe for Gremolata Prawn Pasta, from Julie Watson of Nourish. And the best part, this recipe is easily increased if you&rsquore catering for a crowd.

Speedy lasagne

We all love lasagne, but we don&rsquot always love the amount of time it takes to make &ndash enter Lynsday Bettles&rsquo clever recipe for Speedy Lasagne, which uses a mascarpone sauce in place of the traditional bechamel to create a kid-friendly lasagne that&rsquos ready in half the time.

Linguine with pesto, tomato and mozzarella

Channelling the colours of the Italian flag, this classic recipe for Linguine with Pesto, Tomato and Mozzarella makes for a satisfying vegetarian dinner.

Tagliatelle with coriander & pumpkin seed pesto

For a novel twist on the traditional pasta and pesto combo, why not whip up this flavour-packed recipe for Tagliatelle with Coriander Leaves and Pumpkin Seeds?

Mussel pot tagliatelle

Want a restaurant-quality dinner on the table in under 30 minutes? This easy Mussel Pot Tagliatelle is rich with tomato, garlic and chilli &ndash just like your favourite pot of mussels.

Pesto pasta salad

Equally tasty served hot or cold, this Pesto Pasta Salad is perfect for packing in your picnic basket.

For more delicious recipes from good magazine, try these family-friendly feasts.


Bringing It All Together

Take the pasta dough out of the fridge half-an-hour before you are ready to cook.

Divide the dough into four on a floured surface. Roll each section so that they can go into the widest setting on a pasta machine.

Making sure the work surface is still floured, feed two sections through the pasta machine, reducing the setting each time, going down to the last setting.

On one of the lengths of pasta put a teaspoon of the mixture along the middle at five centimetres spaces. Cover with the other pasta section. Use a pastry cutter to make ravioli shapes. Carefully press down around the filling so that the ravioli is sealed and there is no air around the filling.

I don’t have a pastry cutter so used my daughter’s cup from when she was a toddler as a makeshift cutter!

Next, from the ravioli shapes fold to make the tortellini. If you are unsure how to do this there are instruction videos online (That is how I learnt to do it!!)

Take the pesto out of the fridge.

Bring a large pan of water to the boil and cook the tortellini for 3-5 minutes. They are ready when they float to the top of the water. Depending on the size of the pan you may need to cook them in two batches.