Indulge in a symphony of flavors with our tantalizing tagliatelle with coriander pesto recipe. This delectable dish combines the vibrant, citrusy notes of coriander with the richness of pine nuts, garlic, and olive oil, creating a pesto that elevates the earthy, nutty flavor of tagliatelle pasta. As you twirl each forkful, savor the harmonious blend of textures, from the tender pasta to the crunchy pine nuts. This recipe provides step-by-step instructions, ensuring a perfect balance of flavors and textures. Additionally, explore our curated collection of pesto variations, including a refreshing basil pesto, a zesty arugula pesto, and a spicy jalapeño pesto, each offering a unique flavor profile to complement your favorite pasta dishes. Embark on a culinary adventure and elevate your pasta game with our diverse selection of pesto recipes.
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HOMEMADE TAGLIATELLE
Do you have an old pasta machine getting dusty in your pantry? Now is the time to use it! Use this recipe to make homemade tagliatelle, or try thinner, more delicate tagliolini. Cut into thicker strands for pappardelle. All it takes is a fun afternoon in the kitchen!
Provided by Alemarsi
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 4
Number Of Ingredients 3
Steps:
- Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
- Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
- Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
- Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
- Gently toss pasta with some more flour. Air dry for 30 minutes.
- Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.2 g, Cholesterol 139.5 mg, Fat 4.8 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 0.5 g
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
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!
Provided by Melanie Booth
Categories Vegetarian Side Dishes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 663.4 calories, Carbohydrate 64.8 g, Cholesterol 11.1 mg, Fat 39.4 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 7.2 g, Sodium 190.1 mg, Sugar 3.9 g
Tips:
- To make sure that the coriander pesto is as flavorful as possible, use fresh, flavorful coriander. If your coriander is starting to wilt, it's best to use a different herb instead.
- If you don't have a food processor, you can make the pesto by hand. Just finely chop the coriander, garlic, pine nuts, and Parmesan cheese, and then stir in the olive oil and lemon juice.
- If you want a spicier pesto, add a pinch of red pepper flakes or a serrano pepper.
- The tagliatelle can be cooked al dente or until it's slightly chewy. If you're not sure how long to cook it, start checking the pasta a few minutes before the recommended cooking time is up.
- If you don't have tagliatelle, you can use any other type of pasta, such as fettuccine or linguine.
- Garnish the pasta with extra coriander, Parmesan cheese, or a drizzle of olive oil before serving.
Conclusion:
This tagliatelle with coriander pesto is a quick and easy weeknight meal that's packed with flavor. The pesto is made with fresh coriander, garlic, pine nuts, Parmesan cheese, and olive oil, and it's tossed with cooked tagliatelle pasta. The pasta is then topped with extra coriander, Parmesan cheese, and a drizzle of olive oil. This dish is sure to please everyone at the table.
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