Linguine with watercress & almond pesto

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• suzlovescake

  06 May 2012

  suzlovescake rated and commented on this recipe

  

  This recipe is delicious! I added asparagus, mushrooms and peas to bulk up the veg content, and was a very tasty meal. I found that the amount that the recipe makes was enough for 4 portions rather than 2 though, so had enough leftover to make this dish again the next day!

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• vale

  08 October 2012

  vale rated this recipe

  

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• Sue

  07 January 2013

  Sue rated and commented on this recipe

  

  What a scrummy recipe! So easy to make and tastes delicious. I followed the recipe, and didn't need to alter any of the ingredients. No more shop bought pesto for me, when homemade is this easy and tasty.

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• JennyMuc

  11 February 2013

  JennyMuc rated and commented on this recipe

  

  Really easy, quick and delicious! Added a bit of olive oil to the pesto and used more lemon juice. Great!

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• AllyBally

  08 May 2013

  AllyBally rated and commented on this recipe

  

  Really quick, healthy, easy & very very tasty. Will be making this again and again and again.

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 12 mins

Vegetarian

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

PER SERVING

766 kcalories, protein 23g, carbohydrate 79g, fat 40 g, saturated fat 7g, fibre 7g, sugar 5g, salt 0.3 g

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