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Spaghetti with Watercress Pesto

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Spaghetti with Watercress Pesto
  Tried & Tested

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Recipe featured in:

Budget recipes;  Italian recipes;  Low GI recipes;  Lunch recipes;  Make Ahead recipes;  Pasta recipes;  Spring recipes;  Summer recipes;  Timesaver recipes;  Vegetarian recipes;  Weeknights recipes 

Description

If the watercress is too overpowering, try sticking with tradition and just using basil for this delicious pesto pasta.

Time

20 min

Serves

4

Ingredients

  • 1 bunch watercress, thick stems discarded
  • 1/2 cup each basil leaves and grated parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 2 garlic cloves, chopped
  • 300g packet tubular spaghetti, cooked and drained
  • 1/3 cup each pitted kalamata olives and semi-dried tomatoes

Method


  1. Place watercress, basil, parmesan, pine nuts and garlic into a food processor and process until finely chopped.
  2. Add 1/4 cup each olive oil and water and process until combined. Season to taste.
  3. Add pesto to cooked spaghetti with olives and semi-dried tomatoes. Serve in bowls. Garnish with shaved parmesan and extra watercress leaves.

GI 46

Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE/RICHARD WHITBREAD

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