Watercress Pesto Linguine

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 1 Review

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 350g linguine or pappardelle
  • 1 small garlic clove
  • 25g pine nuts
  • 1 tbsp capers
  • 25g vegetarian Parmesan-style cheese
  • 2 x 85g bags watercress
  • 4 tbsp olive oil
  • squeeze of lemon juice
  • salt and freshly ground black pepper
  • 50g pitted black olives, roughly chopped
  • 150g cherry tomatoes, halved

How To Cook

  1. Cook the pasta in boiling salted water according to the pack instructions or until al dente.
  2. Reserve a handful of watercress leaves. While the pasta cooks, place the garlic, pine nuts and capers in a food processor and blend until finely chopped. Add the cheese and the remaining watercress and blitz again to finely chopped. With the motor running, add the olive oil and finally the lemon juice. Season to taste.
  3. Drain the pasta in a colander, then return it to the pan. Add the pesto, olives and tomatoes and toss together. Garnish with the reserved watercress and serve.

    4. www.watercress.co.uk

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Comments

1 person has helped to review this recipe.

Posted by veg4eva on December 1, 2010

I tried this last night and was a great success!

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Watercress Pesto Linguine
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 350g linguine or pappardelle
  • 1 small garlic clove
  • 25g pine nuts
  • 1 tbsp capers
  • 25g vegetarian Parmesan-style cheese
  • 2 x 85g bags watercress
  • 4 tbsp olive oil
  • squeeze of lemon juice
  • salt and freshly ground black pepper
  • 50g pitted black olives, roughly chopped
  • 150g cherry tomatoes, halved
    How to Cook
  1. Cook the pasta in boiling salted water according to the pack instructions or until al dente.
  2. Reserve a handful of watercress leaves. While the pasta cooks, place the garlic, pine nuts and capers in a food processor and blend until finely chopped. Add the cheese and the remaining watercress and blitz again to finely chopped. With the motor running, add the olive oil and finally the lemon juice. Season to taste.
  3. Drain the pasta in a colander, then return it to the pan. Add the pesto, olives and tomatoes and toss together. Garnish with the reserved watercress and serve.
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