Watercress Pesto Pasta
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- Serves: 4
- Preparation: 10
- Cooking: 15
- Ready: 25
Sharp, peppery watercress is complimented by fresh lemon zest in this easy and delicious pesto pasta dish!
- 400 g penne or rigatoni pasta
- 1 pack watercress (approx. 160 g)
- juice and zest of 1 unwaxed lemon
- 1 garlic clove, crushed
- 50 g pine nuts
- 50 g sunflower seeds
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 broccoli (optional)
- 1 can butterbeans (optional)
Set aside a few sprigs of watercress and chop the rest roughly.
Add the chopped watercress and all the other ingredients into a food processor and whizz up to form a paste.
Cook the pasta following pack instructions then drain the water. Mix in the pesto and a glug more olive oil.
Optional: To bulk the dish, fry a broccoli (cut into florets) and a tin of butterbeans in olive oil in a small frying pan for about 5 minutes and add this to the pesto pasta. Combine well and heat gently before serving.
Serve topped with the sprigs of watercress which were set aside.