Watercress Pesto Linguine

Ease of Preparation: Easy.

Yield:   2-3 servings.

Ingredients:

2 cups (480ml) stemmed watercress

½ cup (120ml) pine nuts, toasted

Juice and zest of 1 small lemon

½ cup (120ml) grated Parmesan cheese + more for garnish

¼ cup (60ml) olive oil

6 oz. (180g) uncooked linguine

1 cup (240ml) cherry tomatoes, halved

Salt and pepper

Method:

In a food processor, combine watercress, pine nuts, lemon juice, lemon zest and Parmesan cheese.

Blend for 2-3 minutes, or until almost smooth.

While the food processor is running, add olive oil in a steady stream until incorporated.

Season with salt and pepper and blend well.

Remove pesto from the food processor and reserve for later use.

Add linguine to a pot of lightly-salted boiling water and cook for 10-12 minutes, or until pasta is al dente.

Strain pasta, reserving some of the pasta water, and return warm pasta to the pot.

Stir the pesto into the pasta, to coat, and season with salt and pepper.

If pesto is too thick, add a little of the pasta water back into the pasta and stir well.

Add cherry tomatoes and mix well.

Serve pasta warm, garnished with extra Parmesan cheese.