Watercress Pesto Pasta
This easy watercress pesto pasta is a fresh and flavorful spring recipe made with peppery watercress, parmesan, toasted pine nuts, lime and extra virgin olive oil. The pesto comes together in minutes and is tossed through fresh pasta for a quick 20-minute lunch or dinner. It’s simple, seasonal and a delicious way to use fresh watercress when it’s at its best.
I love recipes that let one seasonal ingredient do most of the work.
Here, the watercress is the star. Rather than blanching it or cooking it, we blend it straight into the pesto so it keeps its fresh flavor and beautiful green color. Toasted pine nuts add toasted nuttiness, parmesan brings richness and umami, and the lime zest gives everything a fresh lift.
The result is a pesto that is peppery, creamy and bright. Tossed through freshly cooked pasta such as my handmade ribbon pasta it makes a quick spring lunch or dinner.
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Watercress Pesto Pasta
Ingredients
- 1/4 cup pine nuts
- 60 g watercress 3 handfuls, reserve some as garnish
- 1/2 cup parmesan finely grated , plus extra to serve
- 1 garlic clove peeled
- 1 tsp lime zest zet of 1 lime
- 1/4 cup olive oil extra virgin
- Salt and pepper to taste
- 500 g dried pasta
Instructions
- Briefly toast the pine nuts in a dry skillet on medium heat until golden brown and fragrant. Immediately remove them from the pan.1/4 cup pine nuts
- Blend watercress, parmesan, toasted pine nuts, garlic, lime zest, and olive oil in a food processor until roughly smooth, scraping down the sides as needed with a spatula. Season to taste with salt and black pepper.60 g watercress, 1/2 cup parmesan, 1 garlic clove, 1 tsp lime zest, 1/4 cup olive oil, Salt and pepper to taste
- Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.500 g dried pasta
- Toss pasta with the pesto, adding pasta water as needed to loosen up the sauce.
- Serve with extra parmesan and garnish with extra watercress. Enjoy!
Notes
Nutrition
Ingredients and substitutions
- Fresh pasta: Use dried pasta such as spaghetti, linguine or penne.
- Watercress: Substitute with rocket (arugula), baby spinach or a mix of fresh herbs including basil and parsley.
- Parmesan: Pecorino Romano works well for a slightly sharper, saltier flavour.
- Pine nuts: Substitute with walnuts, almonds, cashews or sunflower seeds.
- Lime: Use lemon zest instead for a more classic pesto flavour.
- Extra virgin olive oil: Use a good-quality neutral olive oil if preferred.
5 topping ideas
Finish with citrus and olive oil: A squeeze of lime and drizzle of good extra virgin olive oil just before serving makes everything taste brighter and fresher.
Add burrata: Tear creamy burrata over the pasta just before serving for a rich contrast to the peppery pesto.
Add chilli flakes: A pinch of dried chilli brings gentle heat and makes the fresh flavors pop.
Add crispy breadcrumbs: Toast breadcrumbs in olive oil with garlic until golden and scatter over the pasta for crunch.
Add seasonal vegetables: Toss through fresh peas, asparagus, broad beans or roasted courgette for a beautiful spring pasta.
