Watercress Pesto Pasta with Peas

  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes


  • 6 oz dried pasta, you can use any kind you like. I used gluten free corn pasta.
  • 1/2 cup peas, fresh or frozen
  • 23 tablespoons Parmesan cheese, grated
  • Lemon wedges for finishing, if desired

Watercress Pesto

  • 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

  1. In a food processor, combine watercress, pine nuts, garlic, and 1 tablespoon of olive oil.
  2. Pulse until all ingredients are broken down.
  3. Add the parmasen cheese and turn the food processor on to medium speed.
  4. Slowly drizzle in the remaining olive oil, until pesto is desired consistency.
  5. Season with salt to taste.

Make the Pasta

  1. Fill a medium sized pot with water and bring to a boil, add salt if desired.
  2. Once water is boiling toss in dried pasta and cook according to package directions.
  3. When pasta has about 1 minute left of cooking, throw in the peas to warm them through.
  4. Drain peas and pasta with a strainer and pour into a large bowl.
  5. Sprinkle with extra parmasean (2-3 tablespoons), if desired, and mix until cheese is coating the pasta.
  6. Pour in the watercress pesto and mix until everything is combined.
  7. Season with salt and pepper to taste.
  8. 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