Pea and watercress pasta with vegan meatballs
I served this pea and watercress pasta with vegan meatballs but you can use normal meatball too, if preferred. It’s a quick and easy dish, perfect for midweek suppers. Serve it with a crispy green salad.
Ingredients
Method
- Bake, grill or air-fry the meatballs, following the instructions on the packet.
- Cook the pasta according to the instructions on the packet.
- Meanwhile, make the pea and watercress sauce.
- Chop the garlic cloves.
- Heat the oil in a pot, then fry the garlic for 30 seconds.
- Add the peas and the sock then bring to the boil.
- Cook for 5 minutes over low heat, then add the watercress and nuts (if used) and turn off the heat.
- Using a stick blender, whiz until you get a smooth sauce.
- Add the cider vinegar and taste. Adjust the seasoning to your liking.
- When the pasta is ready, drain, then add to the sauce.
- Toss well.
- Serve the pasta with the meatballs and a squeeze of lemon.