Linguine with watercress & almond pesto

Linguine with watercress & almond pesto

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(10 ratings)

Prep: 5 mins Cook: 12 mins


Serves 2
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal766
  • fat40g
  • saturates7g
  • carbs79g
  • sugars5g
  • fibre7g
  • protein23g
  • salt0.3g
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  • 200g linguine or spaghetti
  • 85g bag watercress



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

  • 1 garlic clove, roughly chopped
  • 25g parmesan (or vegetarian alternative), half grated, half shaved



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g toasted flaked almond
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.

  2. When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

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Comments, questions and tips

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11th Dec, 2019
Don't get it myself, watercress was overpowering and the whole dish was bitter.
Linda Jarvis
8th Feb, 2015
Easy and sooooooooo tasty. I will be making this again and again.
28th May, 2013
This was really tasty and very easy to make. I added broccoli and tomatoes too...delicious!
8th May, 2013
Really quick, healthy, easy & very very tasty. Will be making this again and again and again.
11th Feb, 2013
Really easy, quick and delicious! Added a bit of olive oil to the pesto and used more lemon juice. Great!
7th Jan, 2013
What a scrummy recipe! So easy to make and tastes delicious. I followed the recipe, and didn't need to alter any of the ingredients. No more shop bought pesto for me, when homemade is this easy and tasty.
6th May, 2012
This recipe is delicious! I added asparagus, mushrooms and peas to bulk up the veg content, and was a very tasty meal. I found that the amount that the recipe makes was enough for 4 portions rather than 2 though, so had enough leftover to make this dish again the next day!
8th Feb, 2014
Since the supermarket I use withdrew it's spinach and ricotta pasta sauce which my children loved I've been trying on and off to make my own - without success :-(. Has anyone tried this recipe using spinach instead of watercress? Or, if you've got and other suggestions to help, please post, thanks :-)
goodfoodteam's picture
13th Feb, 2014
Hi there, thanks for getting in touch. That's a really good idea - this recipe would work just as well with spinach instead of the watercress. We'd advise wilting it first before chopping it. Make sure to squeeze out the water once it's cooked as well. Let us know how you get on!Best wishes, BBC Good Food team
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