- 6 oz dried pasta, you can use any kind you like. I used gluten free corn pasta.
- 1/2 cup peas, fresh or frozen
- 2 – 3 tablespoons Parmesan cheese, grated
- Lemon wedges for finishing, if desired
- 3 cups watercress leaves, tightly packed
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1/2 cup olive oil, divided
- 1 clove garlic, roughly chopped
- salt, to taste
Make the Pesto
- In a food processor, combine watercress, pine nuts, garlic, and 1 tablespoon of olive oil.
- Pulse until all ingredients are broken down.
- Add the parmasen cheese and turn the food processor on to medium speed.
- Slowly drizzle in the remaining olive oil, until pesto is desired consistency.
- Season with salt to taste.
Make the Pasta
- Fill a medium sized pot with water and bring to a boil, add salt if desired.
- Once water is boiling toss in dried pasta and cook according to package directions.
- When pasta has about 1 minute left of cooking, throw in the peas to warm them through.
- Drain peas and pasta with a strainer and pour into a large bowl.
- Sprinkle with extra parmasean (2-3 tablespoons), if desired, and mix until cheese is coating the pasta.
- Pour in the watercress pesto and mix until everything is combined.
- Season with salt and pepper to taste.
- Squeeze lemon wedge over finished pasta, if desired.
- *This recipe makes about two large portions, but can easily be doubled for more servings.
- Serving Size: 2
- Calories: 1359
- Sugar: 9
- Sodium: 424
- Fat: 74
- Saturated Fat: 12
- Unsaturated Fat: 57
- Trans Fat: 0
- Carbohydrates: 140
- Protein: 36
- Cholesterol: 18