Linguine With Watercress & Almond Pesto
This vibrant linguine dish is bursting with fresh flavors and textures. A zesty watercress and almond pesto takes center stage, enveloping the cooked pasta in a green, fragrant embrace. Topped with a sprinkle of Parmesan and toasted almonds, this dish is as visually appealing as it is delicious. Perfect for a quick and satisfying meal for two.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
12M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 766 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 79 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 0.3 milligram of sodium
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