Fettucine pasta with watercress pestoby Nancy Turner |
| Preperation time: 10 mins Cooking time: 10 mins Serves: 4 |
| Recipe Ingredients |
| 350g fettucine; 85g watercress; 100g walnuts, chopped; 50g parmesan, grated; 1 garlic clove; finely grated zest and juice of 2 limes; 100ml olive oil; bread and tomato salad to serve. |
| Recipe Method |
| Cook the pasta in boiling water according to
pack instructions. Meanwhile, put the watercress, half of the walnuts, parmesan, garlic and lime zest and juice in a food processor and blitz until a paste. Keep the machine running and gradually add the olive oil. Season. Drain the pasta and return to the pan. Mix through the pesto. Serve with the remaining walnuts scattered on the top. |
| More recipes: |
| Crab and
chilli linguine Key Lime Pie cucumber salad Spaghetti in creamy mussel sauce Tagliatelle with walnut pesto |
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