Creamy pea & watercress pasta

Creamy pea & watercress pasta

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
This zesty pasta dish is superhealthy and packed with summer flavour

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal410
  • fat7g
  • saturates3g
  • carbs76g
  • sugars4g
  • fibre7g
  • protein17g
  • salt0.08g
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Ingredients

  • 350g penne or other short pasta shape
  • 300g fresh peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 garlic clove, peeled
  • 100g bag watercress, tough stalks removed
    Watercress

    Watercress

    wort-er-cress

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

  • 2 tbsp mascarpone
  • 2 tbsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Cook the pasta following packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 mins, until tender. Drain well, keeping some of the water.

  2. Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.

  3. Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.

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Comments (6)

rachelborrows's picture
2

Not overly impressed, looked much better then it tasted.

irenek's picture
2

Taste was a bit heavy. But it looked really nice with all the green ingredients.

Frantic Flapjack's picture
3

Hmm.... not sure about this one. With all the lovely ingredients, it should have tasted sublime but it didn't. The texture was stodgy and it needed something extra to lift it but I'm not sure what. Served with crusty French bread topped with spicy houmous which added some extra flavour.

bethocallaghan's picture
3

Nice - tarragon gives it tang. Used philidelphia instead of mascapone.

rachelmiddleton's picture

This was really yummy, I used basil instead of tarragon and grated parmesan over the top just before serving. Really tasty - will definitely be in my regulars repertoire now.

lizzafezza's picture
4

I used mint instead of tarragon as we don't like it. Next time I think I will fry some streaky bacon until crisp and sprinkle over top just before serving. Great for mid week as super quick and tasty too.

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