Photo: Lily Banse
Tagliatelle with Cilantro Pesto and Chicken
13 ingredients
Serves 4.
openrecipes
This recipe for cilantro pesto, developed by food writer Rosa Ross, puts a spin on the classic combination of ribbon noodles tossed with basil pesto. The floral and citrus flavors of cilantro are brightened by an ample dose of lime juice, while the sauce is still anchored by familiar pine nuts.
Estimated Nutrition (whole recipe, rough)
795
Calories
50g
Protein
43g
Fat
54g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. egg pasta (see related recipe at left)
- 2 cups loosely packed fresh cilantro leaves
- 2 garlic cloves, coarsely chopped
- 1/4 cup pine nuts, lightly toasted
- 3 Tbs. extra-virgin olive oil
- 1 Tbs. fresh lime juice
- 1/2 tsp. fine sea salt
- Freshly ground pepper, to taste
- 1 lb. boneless, skinless, chicken breasts
- Fine sea salt and freshly ground pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 1 lime quarter
- 2 Tbs. kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes