Tagliatelle with watercress pesto

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olive magazine

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Recipe by olive magazine

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1. Cook the pasta according to the pack instructions. Whizz the rest of the ingredients (except the mozzarella) in a food processor. Drain the tagliatelle and toss the pesto through the pasta with the mozzarella.

Per serving

748 kcalories, protein 26.3g, carbohydrate 76.9g, fat 39.5 g, saturated fat 11.5g, fibre 3.8g, salt 0.69 g

Latest comments and suggestions

• Kennarf

  30 January 2008

  Kennarf commented on this recipe

  Ingredients list is slightly wrong: originally it was 2 tbsp pine nuts & 3 tbsp olive oil. Recipe was nice but its best to roast the pine nuts and possibly the garlic beforehand and to be careful with the lemon as the pesto can be quite sharp.

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• korkykat

  05 February 2008

  korkykat rated this recipe

  

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• xxpippaxx

  24 June 2008

  xxpippaxx rated and commented on this recipe

  

  Delicious, one of my favourite ways to have tagliatelle. We make it all the time, and have tried it with other types of cheese for example halloumi which also works well.

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• Krissy

  15 July 2008

  Krissy rated and commented on this recipe

  

  really really didn't enjoy this, definitely wont be making again.

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Ingredients

• 200g tagliatelle
• 50g watercress , any woody stalks removed
• 2 tbsp pine nuts
• 3 tbsp olive oil
• 1 lemon juiced
• 1 garlic clove
• 1 ball mozzarella , torn into pieces

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Difficulty and servings

Serves 2

Preperation and cooking times

Ingredients

• 200g tagliatelle
• 50g watercress , any woody stalks removed
• 2 tbsp pine nuts
• 3 tbsp olive oil
• 1 lemon juiced
• 1 garlic clove
• 1 ball mozzarella , torn into pieces

Per serving

748 kcalories, protein 26.3g, carbohydrate 76.9g, fat 39.5 g, saturated fat 11.5g, fibre 3.8g, salt 0.69 g

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