Name: Linguine with watercress & almond pesto
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Cuisine: Italian
Ingredients: 200g linguine or spaghetti; 85g bag watercress; 1 garlic clove roughly chopped; 25g parmesan (or vegetarian alternative), half grated, half shaved; 50g toasted flaked almond; 4 tbsp extra-virgin olive oil; 1 tbsp lemon juice; ½ tsp sugar

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Linguine with watercress & almond pesto

Linguine with watercress & almond pesto

Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 12 mins

A star rating of 3.9 out of 5.13 ratingsRate

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Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g linguine

or spaghetti
85g bag watercress
1 garlic clove

roughly chopped
25g parmesan

(or vegetarian alternative), half grated, half shaved
50g toasted flaked almond
4 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp sugar

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Nutrition: per serving

kcal766
fat40g
saturates7g
carbs79g
sugars5g
fibre7g
protein23g
salt0.3g

low

Method

step 1

Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.
step 2

When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

Recipe from Good Food magazine, May 2012

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A star rating of 3.9 out of 5.13 ratings

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