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Linguine with watercress & almond pesto

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 766
  • Carbohydrates 79
  • Saturated Fat 7
  • Sugar 5
  • Protein 23
  • Fat 40
  • Fibre 7
  • Salt 0.3

Nutrition per serving

  • Calories 766
  • Carbohydrates 79
  • Saturated Fat 7
  • Sugar 5
  • Protein 23
  • Fat 40
  • Fibre 7
  • Salt 0.3

Ingredients

  • 200g linguine or spaghetti
  • 85g bag watercress
  • 1 garlic clove, roughly chopped
  • 25g parmesan (or vegetarian alternative), half grated, half shaved
  • 50g toasted flaked almonds
  • 4 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • ½ tsp sugar

Method

  1. Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.

  2. When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

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