Linguine with watercress & almond pesto
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta
- Prep: 5 mins
Cook: 12 mins
- Serves 2
- Easy
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 almonds
- 4 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- ½ tsp sugar
Method
-
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.
-
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.
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