Watercress pesto and lemon linguine
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Watercress pesto and lemon linguine
Recipe by Anna Glover
Serve with Parmesan (or vegetarian equivalent) if you have some to hand, but it’s delicious on its own too
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
536Kcal
Fat
20gr
Saturates
3gr
Carbs
73gr
Sugars
3gr
Fibre
6gr
Protein
14gr
Salt
0.1gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g dried linguine
- 1 x 80g pack watercress
- zest and juice of 1 unwaxed lemon
- 1 garlic clove, crushed
- 50g macadamia or pine nuts
- 3 tbsp olive oil
Step by step
Get ahead
Leftover pesto keeps well in the fridge for 3-4 days.
- Cook the linguine following pack instructions until al dente. Reserve 2 small handfuls of small watercress leaves and roughly chop the remainder. Put the chopped watercress into a small food processor with the rest of the ingredients and blitz to a smooth paste. Add a splash of water if you need to. Season well.
- Reserve a cupful of the pasta water, then drain the linguine. Tip back into the pan off the heat, and add the pesto. Toss well with a splash of the reserved water so it makes a glossy sauce that coats the pasta. Season to taste. Serve in warmed bowls with the reserved watercress over the top, and more lemon zest, if you like.
