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Watercress and walnut pesto with pasta

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Watercress and walnut pesto with pasta
Watercress and walnut pesto with pasta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This tasty pasta recipe from Woman's Weekly looks fancy but is actually super simple. Walnuts and watercress blitz up into a delicious pesto that clings to every strand of the tagliatelle pasta to create a hearty, filling dish. Best of all, you can have it on the table in just in 15 minutes! Perfect served warm or cold the next day for lunch.

Ingredients

  • 300-400g tagliatelle, or your favourite pasta
  • 2tbsp capers, rinsed

    For the pesto:
  • 60g walnut pieces
  • 75-100g bag fresh watercress, chopped
  • 1 small clove garlic,peeled and chopped
  • 3tbsp olive oil
  • 1tbsp horseradish sauce, optional
  • 50-60g Parmesan cheese, freshly grated

If you want to use half the pesto for 2 people, the rest will keep in a jar in the fridge for a week.

Method

  1. Cook the tagliatelle in boiling salted water, according to pack instructions.
  2. To make the pesto: Put the walnuts, roughly chopped watercress, garlic, oil and horseradish, if using, in a blender, or in a big jug and use a stick blender to make it smooth. Add the Parmesan, mix in and season to taste.
  3. Drain the tagliatelle, keeping a little water in it, then stir the pesto through. Serve in 4 warmed dishes, and sprinkle pasta with capers.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 503(kcal)
  • Fat 24.0g
  • Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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