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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A lovely fresh, tasty pasta dish which is easy to cook and even easier to eat! Ingredients:
80 g watercress |
100 g parmesan cheese, grated |
50 g walnut pieces, chopped |
2 garlic cloves, chopped |
1 lemon, zest of, grated |
3 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
300 g farfalle pasta |
12 cherry tomatoes, halved |
8 pitted black olives, halved |
Directions:
1. To make the pesto, chop the watercress (keep a couple of sprigs for the garnish), mix with the parmesan, walnuts, garlic and lemon zest in a food processor. Drizzle in the olive oil and blend again to make a smooth paste. Season to taste.
2. Cook the pasta according to pack instructions, until just tender. Meanwhile, lightly grill the tomatoes for about 5 minutes.
3. Drain the pasta and toss with pesto, tomatoes, olives and reserved watercress. Serve straight away.
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