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Wholewheat pasta with watercress pesto
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350g wholewheat penne
300g frozen essential Waitrose Garden Peas
1 clove garlic, sliced
1½ tbsp extra virgin olive oil
100g bag watercress
30g toasted flaked almonds
250g essential Waitrose 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. Meanwhile, put the remaining peas in a bowl and cover with boiling water. Leave for 2 minutes, drain and place 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.
Cook’s tip Substitute semi-dried tomatoes for fresh tomatoes, and green beans for mangetout, if you prefer.
Typical values per serving:
High in fibre
This recipe was first published in December 2017.
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