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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 10 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1	bunch	chopped	-	-	-	-
pine nut	6	tablespoons		340.7062	6.6218	6.9306	34.6123
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64
salt black pepper	to taste		ground	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
tagliatelle	1	package		-	-	-	-
extra virgin olive oil	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.