Watercress and walnut pesto with pasta recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 10 min

Nutrition per portion

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

    Top tip for making Watercress and walnut pesto with pasta

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

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