Yields 4
Serves 4
Watercress Pesto Linguine
15 minPrep Time
15 minCook Time
30 minTotal Time
Ingredients
- 350g linguine
- 2 cloves of garlic
- 25g pine nuts
- 25g Parmesan cheese
- 2 x 85g bags watercress
- 4 tablespoons of olive oil
- Teaspoon of lemon juice
- Salt and pepper to taste
- 50g roughly chopped pitted black olives
- 150g halved cherry tomatoes
Instructions
- Cook your pasta in salted boiling water for 15 minutes until they are just cooked through.
- Keep a few leaves aside. Put pine nuts and the garlic in a food processor, chop finely. Place the majority of the watercress and cheese in the processor and blend again. Add your olive oil and then the lemon juice. Season to taste.
- Drain your pasta in a colander. Place the pasta back in your pan, with the pesto, tomatoes and olives. Scatter the watercress you put to one side on top and serve.
7.8.1.2
10
https://www.diet.co.uk/recipes/watercress-pesto-linguine.html