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Watercress Pesto Linguine

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  • Serves

    2-3

Ingredients

  • 2 cups (480 ml) stemmed watercress
  • ½ cup (120 ml) pine nuts, toasted
  • juice and zest of 1 small lemon
  • ½ cup (120 ml) grated Parmesan cheese + more for garnish
  • ¼ cup (60 ml) olive oil
  • 6 oz. (180 g) uncooked linguine
  • 1 cup (240 ml) cherry tomatoes, halved
  • salt and pepper

Directions

  1. In a food processor, combine watercress, pine nuts, lemon juice, lemon zest and Parmesan cheese.
  2. Blend for 2-3 minutes, or until almost smooth.
  3. While the food processor is running, add olive oil in a steady stream until incorporated.
  4. Season with salt and pepper and blend well.
  5. Remove pesto from the food processor and reserve for later use.
  6. Add linguine to a pot of lightly-salted boiling water and cook for 10-12 minutes, or until pasta is al dente.
  7. Strain pasta, reserving some of the pasta water, and return warm pasta to the pot.
  8. Stir the pesto into the pasta, to coat, and season with salt and pepper.
  9. If pesto is too thick, add a little of the pasta water back into the pasta and stir well.
  10. Add cherry tomatoes and mix well.
  11. Serve pasta warm, garnished with extra Parmesan cheese.
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    Linkedin
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    WhatsApp
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    Email
SHARE THIS
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    Facebook
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    Twitter
  • Pinterest
    Pinterest
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    Linkedin
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    WhatsApp
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    Email