Watercress Pesto Pasta
Fresh watercress pesto pasta made with parmesan, toasted pine nuts, lime and olive oil. A bright, simple spring pasta recipe ready in 20 minutes.
Servings: 4 servings
Calories: 692kcal
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
Storage: Watercress pesto can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Bring it back towards room temperature before tossing with freshly cooked pasta, loosening with a little pasta water if needed.
Nutrition
Calories: 692kcal | Carbohydrates: 95g | Protein: 22g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 579IU | Vitamin C: 7mg | Calcium: 195mg | Iron: 2mg
