Linguine with watercress & almond pesto

Linguine with watercress & almond pesto

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(7 ratings)

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Cooking time

Prep: 5 mins Cook: 12 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
766
protein
23g
carbs
79g
fat
40g
saturates
7g
fibre
7g
sugar
5g
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

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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.

Recipe from Good Food magazine, May 2012

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Comments

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

lyncha1's picture
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Really quick, healthy, easy & very very tasty. Will be making this again and again and again.

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

suetorrance's picture
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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
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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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