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Watercress Pesto Linguine

Serves: 4

Ready in: 15 to 30 mins

Watercress Pesto Linguine Recipe: Veggie Magazine

Ingredients:

350g linguine or pappardelle
1 small garlic clove
25g pine nuts
1 tbsp capers
25g vegetarian Parmesan-style cheese
2 x 85g bags watercress
4 tbsp olive oil
squeeze of lemon juice
salt and freshly ground black pepper
50g pitted black olives, roughly chopped
150g cherry tomatoes, halved

method:

  • Cook the pasta in boiling salted water according to the pack instructions or until al dente.
  • Reserve a handful of watercress leaves. While the pasta cooks, place the garlic, pine nuts and capers in a food processor and blend until finely chopped. Add the cheese and the remaining watercress and blitz again to finely chopped. With the motor running, add the olive oil and finally the lemon juice. Season to taste.
  • Drain the pasta in a colander, then return it to the pan. Add the pesto, olives and tomatoes and toss together. Garnish with the reserved watercress and serve.
Print Recipe

www.watercress.co.uk

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