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Linguine with watercress & almond pesto
Serves 2
Easy
Prep:
Cook:
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta
Skip to ingredients
- 200g linguineor spaghetti
- 85g bag watercress
- 1 garlic cloveroughly 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
Nutrition: per serving
- kcal766
- fat40g
- saturates7g
- carbs79g
- sugars5g
- fibre7g
- protein23g
- salt0.3glow
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.
