Watercress, Pea and Lemon Pesto Pasta

Serve this bright-tasting pasta dish tossed with a peppery watercress pesto made with lemon and spring peas.

Ingredients

Preparation

  1. Add 4 to 6 quarts of water to a large saucepan and bring to a boil.
  2. While the water is coming to a boil, to a food processor add the watercress and peas. Pulse until chopped.
  3. Add the lemon zest, juice, pecans, salt and pepper.
  4. Process until chopped, then add the Parmesan and pulse until mixed.
  5. Drizzle in the olive oil while the processor is running until smooth and all ingredients are well incorporated.
  6. Taste for salt, add more if needed.  Set aside.
  7. Once the water is boiling, add 1 tablespoon salt and the pasta. Cook for 9-11 minutes until tender, drain.
  8. Add the pasta to a large bowl and stir in the pesto until well coated.
  9. Serve immediately topped with more cheese.

 

(This recipe was found at Honest Cooking (honestcooking.com))

Advertisements

Write something nice!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s