Pasta with watercress pesto

Pasta with watercress pesto


The delicious watercress pesto makes simple pasta dinners feel special.

The ingredient of Pasta with watercress pesto

  1. 120g watercress sprigs*
  2. 1 cup (100g) grated parmesan, plus extra to garnish
  3. 50g pine nuts, toasted
  4. 2 garlic cloves, chopped
  5. 2 teaspoons grated lemon rind
  6. 5 tablespoons (100ml) olive oil, plus extra to drizzle
  7. 400g tagliatelle or spaghetti
  8. 12 cherry tomatoes, halved
  9. 12 pitted black olives

The instruction how to make Pasta with watercress pesto

  1. Preheat the oven to 180u00b0C.
  2. Roughly chop 80g of watercress, and place in a food processor with half the parmesan, the pine nuts, garlic and lemon rind. Gradually add the oil and process to form a smooth paste. Season with salt and pepper.
  3. Cook the pasta in a large pot of salted boiling water until al dente.
  4. Meanwhile, place the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 6-8 minutes or until just starting to wilt. Toss the pasta with the pesto, tomatoes, olives and the remaining parmesan and watercress.

Nutritions of Pasta with watercress pesto

calories: 793.958 calories
calories: 44 grams fat
calories: 10 grams saturated fat
calories: 73 grams carbohydrates
calories: 2 grams sugar
calories: 25 grams protein
calories: 22 milligrams cholesterol
calories: 492.01 milligrams sodium
calories: NutritionInformation

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