Linguine with watercress & almond pesto

Linguine with watercress & almond pesto

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(8 ratings)

Prep: 5 mins Cook: 12 mins

Easy

Serves 2
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal766
  • fat40g
  • saturates7g
  • carbs79g
  • sugars5g
  • fibre7g
  • protein23g
  • salt0.3g
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Ingredients

  • 200g linguine or spaghetti
  • 85g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 garlic clove, roughly chopped
  • 25g Parmesan (or vegetarian alternative), half grated, half shaved
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g toasted flaked almond
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. 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.

  2. 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.

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Comments, questions and tips

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Comments (6)

Linda Jarvis's picture
5

Easy and sooooooooo tasty. I will be making this again and again.

georgiahil's picture
5

This was really tasty and very easy to make. I added broccoli and tomatoes too...delicious!

lyncha1's picture
5

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

jennymuc's picture
5

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

suetorrance's picture
5

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.

suzlovescake's picture
5

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!

Questions (2)

feedme13's picture

Since the supermarket I use withdrew it's spinach and ricotta pasta sauce which my children loved I've been trying on and off to make my own - without success :-(. Has anyone tried this recipe using spinach instead of watercress? Or, if you've got and other suggestions to help, please post, thanks :-)

goodfoodteam's picture

Hi there, thanks for getting in touch. That's a really good idea - this recipe would work just as well with spinach instead of the watercress. We'd advise wilting it first before chopping it. Make sure to squeeze out the water once it's cooked as well. Let us know how you get on!

Best wishes, BBC Good Food team

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