Watercress Pesto Pasta Salad

 


2 bunches of watercress

2 garlic cloves, roughly chopped

1/2 cup pine nuts

1/2 cup extra virgin olive oil

4 tbsp Parmesan cheese, grated

1 lb. short pasta

1 cup cherry tomatoes, cut in half

1 cup fresh or frozen peas


Cook pasta according to package directions.  In the last minute of cooking, add the peas to the boiling water with the pasta.  Drain in a colander.


Rinse watercress and remove as much of the rough stems as possible.


In a food processor, add watercress 2 cloves of chopped garlic cloves and pine nuts.  Turn the processor on and chop until you have a  smooth puree.


While the processor is running, slowing stream in extra virgin olive oil.  Scrape sides as needed.


When oil is incorporated, turn the processor off and place the mixture into a bowl. 


Add Parmesan cheese and stir to combine.  


Pour pesto over warm pasta and peas and toss to combine.  Add cherry tomatoes and gently fold in.  Serve with extra Parmesan cheese on the side



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