Watercress Pesto with Linguine
The ultimate comfort food, Watercress Pesto with Linguine is a creamy and vibrant dish that’s perfect for a quick weeknight dinner. With fresh watercress, rich cream, and nutty pine nuts, this pasta will satisfy your cravings and make you want to make it tonight!
Equipment
- Food Processor
- Mixing Bowl
- Chef's Knife
Ingredients
- 1 bunch Watercress
- 1 clove Garlic
- 4 tablespoons Parmesan cheese
- ½ cup Pine nuts
- ½ cup Olive oil
- 1 pound Linguine pasta
- 4 tablespoons Heavy cream
- 1 tablespoon Butter
Instructions
- Rinse the watercress and remove as many of you can of the thick stems.
- In a food processor, add the watercress, garlic, parmesan cheese, and pine nuts and chop until it becomes a puree. Slowly add the olive oil while the motor is running the food processor. You should have a creamy-thick green sauce.
- Meanwhile, cook the pasta in a large, salted pot and cook it to al dente, a couple of minutes before recommended manufacturer cooking time.
- Save 1 cup of the cooking water. Drain the pasta and put it back into the cooking pot.
- Add the butter and heavy cream. Mix well and once the butter is melted, add some of the watercress pesto. Mix well and serve on a pasta plate.
- Add a spoonful of watercress pesto to each dish and top with parmesan cheese shavings.
Notes
- Storage: To store leftovers, place them in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the pesto separately to enjoy later. Just make sure it’s in a sealed container or freezer bag.
- Pairing: Consider serving with grilled vegetables or a simple arugula salad for a well-rounded meal.
- Additional Proteins: Add grilled chicken or shrimp for a heartier meal that still pairs well with the pesto flavors.
- Seasonal Variations: Try substituting seasonal greens for watercress, like spinach or kale, to mix things up.