Watercress Pesto Pasta Recipe

Name: Watercress Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g watercress; 100 g parmesan cheese, grated; 50 g walnut pieces, chopped; 2 garlic cloves, chopped; 1 lemon, zest of, grated; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 300 g farfalle pasta; 12 cherry tomatoes, halved; 8 pitted black olives, halved

Servings: persons

80 g watercress
100 g parmesan cheese, grated
50 g walnut pieces, chopped
2 garlic cloves, chopped
1 lemon, zest of, grated
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
300 g farfalle pasta
12 cherry tomatoes, halved
8 pitted black olives, halved

1
To make the pesto, chop the watercress (keep a couple of sprigs for the garnish), mix with the parmesan, walnuts, garlic and lemon zest in a food processor.
2
Drizzle in the olive oil and blend again to make a smooth paste.
3
Season to taste.
4
Cook the pasta according to pack instructions, until just tender.
5
Meanwhile, lightly grill the tomatoes for about 5 minutes.
6
Drain the pasta and toss with pesto, tomatoes, olives and reserved watercress.
7
Serve straight away.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 80 g watercress, 100 g parmesan cheese, grated, 50 g walnut pieces, chopped, 2 garlic cloves, chopped, and more.

Yes, Watercress Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Watercress Pesto Pasta

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