Linguine with watercress & almond pesto

10-30 minutes 2 servings 800 kcal or less almond pesto basil sauce green sauce homemade italian main mains nut pesto quick starter supper for two veggie

N/A

Source

Ingredients

200g linguine or spaghetti

85g bag watercress

1 garlic clove , roughly chopped

25g parmesan (or vegetarian alternative), half grated, half shaved

50g toasted flaked almond

4 tbsp extra-virgin olive oil

1 tbsp lemon juice

½ tsp sugar

Method

Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.

When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.