Pep up boring pasta with this spaghetti with watercress pesto recipe.
Classic pesto is given a flavoursome makeover with this peppery watercress and pumpkin seed pesto. You can even add some juicy king prawns to the pasta for a protein and zinc boost.
The recipe will make around 450ml of pesto, and any excess will keep in the fridge in a sealed container for a week.
Ingredients (serves 2)
180g spaghetti
85g pumpkin seeds
85g Parmesan, grated
3 cloves garlic, roughly chopped
85g watercress
1 lemon
300ml olive oil
Method
Bring a large pan of water to the boil and cook the spaghetti according to pack instructions.
Toast the seeds in a dry frying pan until they begin to pop. Blend the toasted seeds, Parmesan, garlic, watercress, lemon zest and juice along with half of the oil in a food processor until you have a thick paste. As it’s blending, add more oil until it becomes drizzling consistency.
When the pasta is cooked, drain and toss it in the pan with enough pesto to coat the spaghetti, with some juicy prawns if you wish. Warm through and serve with a fresh watercress salad.
Recipe courtesy of watercress.co.uk
Based on 2 Review(s)