Artichoke & watercress linguine
- Esther Clark
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 3.1 out of 5.6 ratingsRate
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g watercress
-
280g jar artichokes
in olive oil
-
60g ricotta
-
220g dried linguine
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Nutrition: Per serving
- kcal679
- fat27g
- saturates5g
- carbs84g
- sugars3g
- fibre13g
- protein19g
- salt2.3g
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Method
-
step 1
Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.
-
step 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.
Recipe from Good Food magazine, July 2017
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Overall rating
A star rating of 3.1 out of 5.6 ratings
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