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INGREDIENTS

  • 400G LARGE SPIRAL PASTA
  • ½ CUP (60G) PITTED SICILIAN OLIVES
  • ½ CUP (50G) WALNUTS
  • ½ CUP (40G) FINELY GRATED PECORINO
  • 1 CUP MINT LEAVES
  • 5 CUPS (75G) WATERCRESS SPRIGS
  • ¾ CUP (180ML) EXTRA VIRGIN OLIVE OIL
  • ¼ CUP (60ML) LEMON JUICE
  • 1 TEASPOON SEA SALT FLAKES
  • CRACKED BLACK PEPPER

METHOD

  1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Rinse under cold water and drain well. Set aside.
  2. Place the olives, walnuts, pecorino, mint and 4 cups (60g) of the watercress in a food processor and process until finely chopped.
  3. Add the oil, lemon juice, salt and pepper and process until just combined.
  4. Place the pasta and watercress pesto in a large bowl and mix well to combine.
  5. Top with the remaining watercress to serve. Serves 4.
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