Recipe: Saute the chopped parsley in the olive oil for 3 minutes and add the halved cherry tomatoes and pine nuts to the pan. Saute them for 3-4 minutes more and add the pesto sauce and lemon juice. Cook for 2 minutes more and add the boiled and strained green tagliatelle. Season to taste with salt and pepper. Toss well and serve with some grated Parmesan cheese and fresh parsley on top. This recipe is for 2 portions.