Spaghetti with watercress and feta pesto

Print Recipe
Spaghetti with watercress and feta pesto
Course Main Dish
Servings
Ingredients
  • 1 large garlic clove
  • 30 g pine nuts or hazelnuts toasted
  • 100 g watercress picked
  • 15 g Parmesan plus extra for serving
  • 80 ml extra-virgin olive oil
  • 70 ml olive oil
  • 1 lemon ½ juiced, ½ halved and thinly sliced
  • 130 g feta crumbled
  • 400 g spaghetti
  • leaves Small handful of fresh basil picked
Course Main Dish
Servings
Ingredients
  • 1 large garlic clove
  • 30 g pine nuts or hazelnuts toasted
  • 100 g watercress picked
  • 15 g Parmesan plus extra for serving
  • 80 ml extra-virgin olive oil
  • 70 ml olive oil
  • 1 lemon ½ juiced, ½ halved and thinly sliced
  • 130 g feta crumbled
  • 400 g spaghetti
  • leaves Small handful of fresh basil picked
Instructions
  1. 01.Pulse the garlic and nuts in a food processor until roughly chopped, add the watercress and pulse again until you have a coarse paste. Spoon into a bowl, stir through the parmesan, then drizzle in the oils until you have a juicy paste. Season with lemon juice, a pinch of salt and lots of black pepper. Stir through the feta, then set aside.
  2. 02.Heat a pan over a high heat. Add the lemon slices and quickly fry on each side until starting to caramelise. Remove and set aside.
  3. 03.Meanwhile cook the spaghetti in a large pan of boiling salted water for 10 minutes until al dente. Drain, return to the pan and mix through the pesto and lemon slices. Spoon two-thirds of the pasta evenly among warmed bowls (reserve 250g for lunch the next day), then sprinkle with cracked black pepper and basil leaves to serve.

Written by mattsadmin