Name: Fiorelli with watercress pesto
Total time: 900 s
Yield: 5
Ingredients: 2 bag watercress; 2 clove garlic; 200 millilitre extra virgin olive oil; 1 lemon; 70 gram parmesan; 50 gram pine nuts; 500 gram fiorelli pasta

Step 1

Tip the watercress (2 bags) into a large food processor. Add the garlic (2 cloves) , oil (200 mL) , lemon zest and juice (1) , parmesan (70 g) , pine nuts (50 g) and some seasoning. Blitz until you have a smooth pesto.

Step 2

Cook the pasta (500 g) in a large pan of salted water according to the pack instructions, reserving a small cup of the cooking water, then drain.

Step 3

Toss the pesto into the hot pasta with a splash of the water. Spoon into bowls and top with an extra grating of parmesan.

Fiorelli with watercress pesto

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