Creamy pea & watercress pasta

This zesty pasta dish is superhealthy and packed with summer flavour

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 410
  • fat 7g
  • saturates 3g
  • carbs 76g
  • sugars 4g
  • fibre 7g
  • protein 17g
  • salt 0.08g


  • 350g penne or other short pasta shape
  • 300g fresh peas
  • 1 garlic clove, peeled
  • 100g bag watercress, tough stalks removed
  • 2 tbsp mascarpone
  • 2 tbsp chopped tarragon
  • zest and juice 1 lemon


This recipe would be equally delicious made with the same quantity of shelled and podded broad beans instead of peas. You could also use mint instead of tarragon.


  1. Cook the pasta following packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 mins, until tender. Drain well, keeping some of the water.

  2. Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.

  3. Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.

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