Tagliatelle with Coriander Pesto

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.