Monday, April 5, 2010

Recipe: Tagliatelli with Coriander Pesto

I love pesto, and recently i've been experimenting with different types. I've got a nice recipe for a rocket pesto around somewhere. Some would say that you can't really call it a pesto, because a pesto in itself should have to be 'basil, pine nuts, parmesan, garlic and oil'. Well, whatever you want to call it, it's lovely. It is nice mixed in with pasta or rice, and also works well as a dip. I served this alongside my tomato and white bean casserole. It generally goes well with Italian, Greek or Spanish dishes.

This recipe, in "twecipe" form (less than 140 characters) was published in a charity recipe book, "Tweet Pie", funded by Belling. Its like a recipe in text speak! Lol! "Coriander Pesto-Blend 50g fresh coriander+50g toasted pine nuts+100ml xtra virgin olive oil+1tsp lemon juice+50g feta+ s+p.Stir into pasta"

Tagliatelli with coriander pesto (serves 4 as a side dish) 51p per portion

50g fresh coriander leaves
50g toasted pine nuts
100ml olive oil
Squeeze lemon juice
50g feta cheese
Salt and pepper
Drizzle extra virgin olive oil
300g dried tagliatelli

1. Put all of these ingredients into a food processor. Blend and season to taste.
2. Cook the tagliatelli to packet instructions, making sure it is ‘al dente’ (still with a slight bite to it). Mix the pesto into the pasta with a drizzle of extra virgin olive oil (to give flavour and to help it to mix). Serve

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