Watercress and walnut pesto with pasta Recipe

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serves:

4

Skill:

easy

Total Time:

00:15

Prep:

00:05

Cooking:

00:10

Nutrition per portion

RDA
Calories 503 kCal 25%
Fat 24g 34%
  -  Saturates 5g 25%

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

Method

  • Cook the tagliatelle in boiling salted water, according to pack instructions.

  • 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.

  • Drain the tagliatelle, keeping a little water in it, then stir the pesto through. Serve in 4 warmed dishes, and sprinkle pasta with capers.

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Top Tip

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