Watercress pesto linguine

Calories: 509 Preparation: 30 mins Cooking: 20 mins Serves: 4


  • 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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