Imagine twirling your fork into a plate of gloriously green pasta that bursts with fresh, peppery flavors and looks like it came straight from a gourmet kitchen. This Watercress Pesto Pasta with Peas isn't just another weeknight meal—it's a culinary adventure that transforms simple ingredients into a stunning dish that will make your taste buds dance and your dinner guests wonder if you've secretly trained in an Italian restaurant. With its bright, herbaceous watercress pesto and sweet green peas, this recipe proves that incredible meals don't have to be complicated or time-consuming.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces pasta of choice
- 1 cup watercress leaves
- 1/2 cup peas (fresh or frozen)
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- While the water is heating, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. This should take about 3-4 minutes. Remove from heat and let cool.
- In a food processor, combine the watercress leaves, toasted pine nuts, half of the Parmesan cheese, and olive oil. Pulse until a smooth, bright green pesto forms. Season with salt and pepper to taste.
- Add the pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. During the last 2 minutes of cooking, add the peas to the boiling pasta water.
- Reserve 1/2 cup of pasta cooking water before draining the pasta and peas in a colander.
- Return the hot pasta and peas to the pot, and immediately add the watercress pesto. Toss thoroughly to coat, adding reserved pasta water as needed to create a creamy sauce that clings to the pasta.
- Plate the pasta and garnish with remaining Parmesan cheese. Serve immediately while hot.
Tips
- Salt your pasta water generously—it should taste like seawater to properly season the pasta from within.
- Toast pine nuts carefully and watch them closely; they can burn quickly. Constant stirring is key to achieving a golden, fragrant result.
- Reserve some pasta water before draining; the starchy liquid helps create a silky, clingy sauce that perfectly coats each pasta strand.
- For the freshest flavor, use fresh peas when in season, but high-quality frozen peas work wonderfully too.
- Use a food processor for the pesto to achieve a smooth, consistent texture, but pulse gently to maintain the vibrant green color.
- Serve immediately while hot to enjoy the pesto's maximum flavor and the pasta's perfect texture.
Nutrition Facts
Calories: 542kcal
Carbohydrates: 64g
Protein: 18g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 15mg
