Watercress Pesto Pasta

Meat Free Monday
  • Serves: 4
  • Preparation: 10
  • Cooking: 15
  • Ready: 25

Sharp, peppery watercress is complimented by fresh lemon zest in this easy and delicious pesto pasta dish!

Ingredients

  • 400 g penne or rigatoni pasta
  • 1 pack watercress (approx. 160g)
  • juice and zest of 1 unwaxed lemon
  • 1 garlic clove, crushed
  • 50 g pine nuts
  • 50 g sunflower seeds
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 1 broccoli (optional)
  • 1 can butterbeans (optional)

Method

Set aside a few sprigs of watercress and chop the rest roughly.

Add the chopped watercress and all the other ingredients into a food processor and whizz up to form a paste.

Cook the pasta following pack instructions then drain the water. Mix in the pesto and a glug more olive oil.

Optional: To bulk the dish, fry a broccoli (cut into florets) and a tin of butterbeans in olive oil in a small frying pan for about 5 minutes and add this to the pesto pasta. Combine well and heat gently before serving.

Serve topped with the sprigs of watercress which were set aside.

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