Watercress Pesto Linguine

Calories: 509 Preparation: 30 mins Cooking: 20 mins Serves: 4
Watercress Pesto Linguine


  • 350g/12oz linguine or pappardelle 1 small clove garlic 25g/1oz pine nuts 5ml/1 tbsp capers 25g/1oz parmesan cheese 2 (85g) bags watercress 60ml/4 tbsp olive oil squeeze of lemon juice salt and freshly ground black pepper 50g/2oz pitted black olives, roughly chopped 150g/5oz cherry tomatoes, halved


Cook the pasta in boiling salted water for 10 mins according to packet instructions or until just tender and ‘al dente’.

Reserve a handful of watercress leaves. Whilst the pasta cooks place the garlic, pine nuts and capers in a food processor and blend until finely chopped. Add the cheese and watercress and blitz again until finely chopped. With the motor running add the olive oil and finally the lemon juice. Season to taste.

Drain the pasta in a colander, return it to the pan, add the pesto, olives and tomatoes and toss together. Add the reserved watercress and serve.

Fat: 21.4g Saturated Fat: 3.7g Carbohydrate: 68.2g Protein: 15.4g Fibre: 4.5g Salt: 0.48g

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