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Angel hair pasta with watercress and carrot
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate vegetarian pasta with tangy sumac and zesty watercress.
Ingredients:
  • 350g angel hair pasta (cappellini)
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 carrots, thinly sliced
  • 1 large bunch watercress, trimmed
  • 80ml lemon juice
  • 2 tsp sumac
Instructions:
  • Boil pasta in a generously salted water until perfectly cooked (al dente).
  • After draining, save 1 tablespoon of cooking liquid. Place the pasta back in the pot.
  • In a deep frypan, heat half of the oil over medium heat. Sauté garlic and carrot for 2-3 minutes until carrot is slightly tender. Remove from heat and stir in cress.
  • Combine pasta with the reserved cooking liquid, remaining oil, juice, and sumac. Season generously with sea salt and cracked black pepper, then toss until well combined.

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