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Pasta with watercress pesto, peas & cherry tomatoes
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Serves: 4
350g wholewheat pasta
300g frozen peas
200g mangetout
1 clove garlic, sliced
1 tbsp extra virgin olive oil
100g pack watercress
30g toasted flaked almonds
250g cherry tomatoes, halved
1 Cook the pasta in a large pan of water according to the pack instructions, adding 200g peas and the mangetout for the final 2 minutes.
2 Cook the remaining peas according to the pack instructions and drain. Place them in a food processor, along with 3 tbsp water, the garlic, oil, watercress and almonds. Season with plenty of freshly ground black pepper and blend to a coarse paste.
3 Reserving 6 tbsp of the cooking water, drain the pasta and peas into a colander. Add the tomatoes to the pan with the reserved water and cook over a high heat for 1 minute, stirring. Add the watercress pesto and stir for 30 seconds until thickened slightly. Remove from the heat and stir in the drained pasta, peas and mangetout.
Typical values per serving:
Energy |
2,071kJ 493kcals |
---|---|
Fat | 11.4g |
Saturated Fat | 1.5g |
Carbohydrate | 67g |
Sugars | 11.7g |
Protein | 21g |
Salt | 0.1g |
Fibre | 17.9g |
This recipe was first published in January 2019.
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