Linguine with watercress & almond pesto
By Cassie Best
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta
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Prep:5 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 766
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fat 40g
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saturates 7g
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carbs 79g
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sugars 5g
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fibre 7g
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protein 23g
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salt 0.3g
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.