Tagliatelle with walnut and watercress

Calories: 774  Preparation: 10 mins  Cooking: 15 mins  Serves: 4


500g/1lb tagliatelle

2 x 85g/3oz packs watercress, finely chopped (reserving a few leaves for garnish)

½ clove garlic, crushed

50g/2oz walnuts

100g/4oz freshly grated vegetarian Parmesan

2 tbsp mayonnaise

Black olives and walnuts to garnish


Cook the tagliatelle in salted boiling water for approximately 15 minutes. Meanwhile, place the chopped watercress, garlic, walnuts, Parmesan and mayonnaise in a food processor and process until smooth. Season to taste.

Rinse the pasta in boiling water, then stir in the pesto immediately. Serve the pasta topped with a sprinkling of olives and walnuts, and garnish with the remaining watercress leaves.

Fat: 30g  Saturated Fat: 8g  Carbohydrate: 96g  Protein: 29g  Fibre: 5g  Salt: 1.13g

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