The BBC Good Food logo
Creamy pea & watercress pasta

Creamy pea & watercress pasta

By
A star rating of 3.1 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This zesty pasta dish is superhealthy and packed with summer flavour

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal410
fat7g
saturates3g
carbs76g
sugars4g
fibre7g
protein17g
low insalt0.08g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.1 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content