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Pasta with watercress pesto, peas & cherry tomatoes
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350g wholewheat pasta
300g frozen peas
1 clove garlic, sliced
1 tbsp extra virgin olive oil
100g pack watercress
30g toasted flaked almonds
250g cherry tomatoes, halved
1 Cook the pasta in a large pan of water according to the pack instructions, adding 200g peas and the mangetout for the final 2 minutes.
2 Cook the remaining peas according to the pack instructions and drain. Place them in a food processor, along with 3 tbsp water, the garlic, oil, watercress and almonds. Season with plenty of freshly ground black pepper and blend to a coarse paste.
3 Reserving 6 tbsp of the cooking water, drain the pasta and peas into a colander. Add the tomatoes to the pan with the reserved water and cook over a high heat for 1 minute, stirring. Add the watercress pesto and stir for 30 seconds until thickened slightly. Remove from the heat and stir in the drained pasta, peas and mangetout.
Typical values per serving:
This recipe was first published in January 2019.