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Pasta with watercress pesto
Pasta with watercress pesto
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your pasta with flavorful watercress pesto.
Ingredients:
  • 120g watercress sprigs*
  • 100g parmesan
  • 50g pine nuts, toasted
  • 2 garlic cloves, chopped
  • 2 tsp grated lemon rind
  • 100ml olive oil
  • 400g tagliatelle or spaghetti
  • 12 cherry tomatoes, halved
  • 12 pitted black olives
Instructions:
  • Heat the oven to 180°C.
  • Coarsely chop 80g of watercress and combine in a food processor with half of the parmesan, pine nuts, garlic, and lemon zest. Drizzle in the oil gradually and blend until a velvety paste forms. Season generously with salt and pepper.
  • Prepare the pasta in a generously salted pot of boiling water until it reaches a firm yet tender texture, known as al dente.
  • Spread the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 6-8 minutes until slightly wilted. Combine the pasta with the pesto, tomatoes, olives, remaining parmesan, and watercress.

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