Lunch: Tagliatelle with Coriander Pesto

Recipe by Melanie Booth Fresh tagliatelli, coated in a delicious and nutty homemade coriander (cilantro) pesto! Perfect and scrumptious side dish or vegetarian main dish!

This recipe includes fertility superfoods such as:

Lemon, Nuts

Health and fertility benefits of Tagliatelle with Coriander Pesto

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 bunch chopped fresh cilantro
6 tablespoons pine nuts
1 teaspoon lemon juice, or to taste
1/3 cup crumbled feta cheese
salt and ground black pepper to taste
1/2 cup olive oil
1 (12 ounce) package dry tagliatelle or wide fettucine pasta
1 teaspoon extra-virgin olive oil

Instructions

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.

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