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Linguine with watercress & almond pesto

Linguine with watercress & almond pesto

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A star rating of 3.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal766
fat40g
saturates7g
carbs79g
sugars5g
fibre7g
protein23g
low insalt0.3g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2012

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A star rating of 3.8 out of 5.11 ratings
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