Vegan pasta with watercress and walnut pesto
This vegan pasta with watercress and walnut pesto is on the table within 15 minutes. You can make it gluten-free by using appropriate pasta. If you don’t want it vegan, use 20g of grated Parmesan instead. Perfect dish for a light lunch or supper, served with a crispy salad on the side
Ingredients
Method
- Cook the pasta according the packet instruction.
- Meanwhile, put the garlic, watercress, lemon zest, walnuts and cheese into a food processor and whiz to a smooth paste. Slowly drizzle in the olive oil and some water to make a thick paste. Season with salt and pepper. Taste, add adjust it to your liking.
- When the pasta is cooked, drain it, then put it back into the pan. Add most the pesto, mix well. Fold in a handful of watercress leaves, then serve with freshly ground pepper and some chopped walnut pieces.
- Keep the rest of the pesto for other dishes.