Tagliatelle with Cilantro Pesto and Chicken

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.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Tagliatelle with Cilantro Pesto and Chicken
Review 1 for Tagliatelle with Cilantro Pesto and Chicken
4 out of 5
4 out of 5
kjpp
UT
September 2, 2011
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Simple and delicious
September 2, 2011
Pine nuts are difficult to find where I live, so substituted almonds. This added a some extra time to preparation due to chopping and toasting raw almonds. Regardless, I got dinner done in good time.
All together, a quick recipe with a good looking and tasting end product. I will make again when lime season rolls back around.
Pros: Quick, Adaptable, Will Make Again
Cons: Ingredients
Images for this Review
(click to see full-size image)
User submitted photo
Review 2 for Tagliatelle with Cilantro Pesto and Chicken
5 out of 5
5 out of 5
greencooking
San Francisco, CA
September 5, 2010
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
excellent and quick dinner
September 5, 2010
This recipe is amazing!!! I substituted the pine nuts with toasted walnuts and used more lemon juice and it was just perfect! The cilantro pesto by itself is also really good and can be used as a dip or on a toast! It takes 30 minutes from start to finish so it's perfect for week nights.