- 350g penne or other short pasta shape
- 300g fresh peas
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
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tbsp mascarpone
- 2 tbsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.
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.
VariationsThis 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.