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Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

RECIPE TIPS
VARIATIONS

This recipe would be equally delicious made with the same quantity of shelled and podded broad beans instead of peas. You could also use mint instead of tarragon.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.1 out of 5.6 ratings

rachelborrows

A star rating of 2 out of 5.

Not overly impressed, looked much better then it tasted.

irenek

A star rating of 2 out of 5.

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

Frantic Flapjack

A star rating of 3 out of 5.

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

A star rating of 3 out of 5.

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

rachelmiddleton

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.

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