Save to your scrapbook

    Wholewheat pasta with watercress pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Wholewheat pasta with watercress pesto

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    350g wholewheat penne
    300g frozen essential Waitrose Garden Peas
    200g mangetout
    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.  

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars