Artichoke & watercress linguine
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Artichoke & watercress linguine

By Esther Clark

Whip up this tasty vegetarian linguine dish in 25 minutes with just four ingredients. Full of flavour, it also contains two of your five-a-day

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 679
  • fat 27g
  • saturates 5g
  • carbs 84g
  • sugars 3g
  • fibre 13g
  • protein 19g
  • salt 2.3g

Ingredients

  • 100g watercress
  • 280g jar artichokes in olive oil
  • 60g ricotta
  • 220g dried linguine

Method

  1. Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.

  2. Bring a large pan of salted water to the boil and cook the linguine following pack instructions until al dente. Toss the pasta with the watercress pesto along with the remaining artichokes and a ladleful of pasta water. Finish with an extra drizzle of olive oil and black pepper.

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