Spaghetti with watercress pesto and tomatoes
25 Aug 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This zingy spaghetti with watercress pesto and tomatoes is one of my favorite summer dishes. It takes only 10 minutes to make and it's tasty, healthy and filling. I always make it with gluten-free spaghetti, but normal or other types of pasta are fine too.
Ingredients
- 400g spaghetti
- 1 clove garlic
- 1 Tbsp capers
- 30g pine nuts
- 30g Parmesan cheese, finely grated
- 100g watercress
- About 1 tsp freshly squeezed lemon juice
- 4 Tbsp olive oil
- 50g black olives (pitted)
- 150g ripe cherry tomatoes
Instructions
- Cook the spaghetti according to the instructions on the pack, then drain. Cover and keep warm.
- Put the garlic, pine nuts into a food processor, blend for a few second then add the grated Parmesan. Put aside 1 handful of watercress, add the rest to the food processor and pulse. Gradually drizzle in the oil whilst the blender is going.
- Add salt & pepper and some lemon juice to taste.
- Cut the tomatoes in half.
- Mix the pesto with warm the pasta, stir with the olives, tomatoes and the watercress set aside.
- Serve immediately.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Herbs & Spices
- Health and Diet: - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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