Capers - Watercress pesto linguine

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Watercress Pesto Linguine

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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350 g linguine or pappardelle

1 small garlic cloves

25 g pine nuts

1 tbsp capers

25 g parmesan cheese

2 bags watercress (85g bags)

4 tbsp olive oil

1 Squeeze lemon juice

Salt and freshly ground black pepper

50 g pitted black olives -- roughly chopped

150 g cherry tomatoes -- halved

 

Cook the pasta in boiling salted water for 10 minutes, according to pack

instructions or until just tender and 'al dente'.

 

Reserve a handful of watercress leaves. While the pasta cooks place the

garlic, pine nuts and capers in a food processor and blend until finely

chopped. Add the cheese and watercress and blitz again until finely

chopped. With the motor running, add the olive oil and finally the lemon

juice. Season to taste.

 

Drain the pasta in a colander, then return it to the pan. Add the pesto,

olives and tomatoes, and toss together. Garnish with the reserved

watercress and serve.

 

 

 

Source:

" Cook Vegetarian, Issue 1, November 2008 "

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Per Serving (excluding unknown items): 853 Calories; 77g Fat (76.7% calories

from fat); 18g Protein; 35g Carbohydrate; 5g Dietary Fiber; 20mg

Cholesterol; 995mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2

Vegetable; 1 1/2 Fruit; 14 Fat; 0 Other Carbohydrates.

 

NOTES : Serves 4

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0