Watercress and pumpkin seed spaghetti

Preparation: 10 minutes  Cooking: 15 minutes  Serves: 2 (with leftover pesto)


  • 180g spaghetti

  • 85g pumpkin seeds

  • 85g parmesan, grated

  • 3 cloves garlic, roughly chopped

  • 85g watercress

  • 1 lemon

  • 300ml olive oil


Bring a large pan of water to the boil and cook the spaghetti according to pack instructions.

Toast the seeds in a dry frying pan until they begin to pop. Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. As its blending, add more oil until it becomes drizzling consistency.

When the pasta is cooked, drain and toss it in the pan with the cooked prawns and enough pesto to coat the spaghetti. Warm thorough and serve with a fresh watercress salad.

Cook’s Tip: The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.

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