watercress and walnut pesto pasta salad

  • 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
  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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