Spaghetti with watercress pesto and tomatoes

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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 10

Servings: 4 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

400 g spaghetti
1 clove garlic
1 Tbsp capers
30 g pine nuts
30 g Parmesan cheese finely grated
100 g watercress
About 1 tsp freshly squeezed lemon juice
4 Tbsp olive oil
50 g black olives pitted
150 g ripe cherry tomatoes

Method

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.