A bowl of artichoke & watercress linguine on a wooden table

Artichoke & watercress linguine

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(2 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 2

Whip up this tasty vegetarian linguine dish in 25 minutes with just four ingredients. Full of flavour, it also contains two of your five-a-day

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal679
  • fat27g
  • saturates5g
  • carbs84g
  • sugars3g
  • fibre13g
  • protein19g
  • salt2.3g
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Ingredients

  • 100g watercress
    Watercress

    Watercress

    wort-er-cress

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

  • 280g jar artichokes in olive oil
  • 60g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 220g dried linguine

Method

  1. Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.

  2. Bring a large pan of salted water to the boil and cook the linguine following pack instructions until al dente. Toss the pasta with the watercress pesto along with the remaining artichokes and a ladleful of pasta water. Finish with an extra drizzle of olive oil and black pepper.

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