Family friendly Main

Pasta with watercress pesto

Name: Pasta with watercress pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 120g watercress sprigs*; 1 cup (100g) grated parmesan, plus extra to garnish; 50g pine nuts, toasted; 2 garlic cloves, chopped; 2 teaspoons grated lemon rind; 5 tablespoons (100ml) olive oil, plus extra to drizzle; 400g spaghetti or tagliatelle; 12 cherry tomatoes, halved; 12 pitted black olives

Rate now

10m

Jump to recipe

The delicious watercress pesto makes simple pasta dinners feel special.

120g watercress sprigs*
1 cup (100g) grated parmesan, plus extra to garnish
50g pine nuts, toasted
2 garlic cloves, chopped
2 teaspoons grated lemon rind
5 tablespoons (100ml) olive oil, plus extra to drizzle
400g spaghetti or tagliatelle
12 cherry tomatoes, halved
12 pitted black olives

Method

1.

Preheat the oven to 180°C.
2.

Roughly chop 80g of watercress, and place in a food processor with half the parmesan, the pine nuts, garlic and lemon rind. Gradually add the oil and process to form a smooth paste. Season with salt and pepper.
3.

Cook the pasta in a large pot of salted boiling water until al dente.
4.

Meanwhile, place the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 6-8 minutes or until just starting to wilt. Toss the pasta with the pesto, tomatoes, olives and the remaining parmesan and watercress.