Tagliatelle With Coriander Pesto Food

CORIANDER PESTO

Steps:

• Put all ingredients in blender.
• Whizz until smooth.
• If dry, add more olive oil.
• Will keep in fridge for about a week or can freeze.

TAGLIATELLE WITH CORIANDER PESTO

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.

CORIANDER PESTO

Steps:

• Juice the lime into a small dish and add the crushed garlic, set aside for 20 minutes.
• Add the peanuts to the food processor and pulse until finely chopped. Add the coriander, garlic and lime juice and blend until well broken down. With the blender running, drizzle in enough oil to make a pesto.

TAGLIATELLE WITH FRESH CORN PESTO

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.

CORIANDER AND LIME PESTO

Steps:

• In a food processor grate the parmesan and garlic and set aside. Thermomix 10 seconds, speed 6.
• Place the coriander and cashews in the processor and pulse until just chopped. Thermomix pulse 2-3 times or until chopped when you look through the lid.
• Mix in the parmesan, lime juice and zest and macadamia oil (and optional chill) until combined and serve. Thermomix 10 seconds reverse speed 3.