Watercress Pasta Pesto
An easy weeknight dinner and a yummy variation on the classic pasta pesto everybody knows and loves.
Servings 2
Calories 671kcal
Ingredients
For the pesto
- 1 cup fresh basil leaves
- 1 cup watercress
- 1/4 cup fresh chives chopped
- 1/4 cup extra-virgin olive oil
- sea salt to taste
- black pepper to taste
- 1/4 cup pine nuts roasted (roast extra for topping), or cashew nuts
- 3 cloves garlic minced
- 1/4 cup nutritional yeast or parmesan cheese
For the pasta
- 1/2 cup onion chopped
- 2 cups cherry tomato halved
- 2-2.5 cups whole wheat fusili (or gluten-free alternative) uncooked
Instructions
- Cook pasta according to the package in lightly salted water.
- In the meantime, blend or process all pesto ingredients. You could use pestle and mortar as well. Set aside.
- Heat coconut or olive oil over medium-high heat. Sauté the onion for 5 minutes.
- Add tomatoes and season with salt and pepper, cook a bit longer until the cherry tomatoes soften lightly.
- Add watercress sauce and cooked pasta to the onion-tomato mix. Turn down the heat. Mix to combine and serve topped with roasted pine or cashew nuts.
Notes
Top with roasted cashews, pumpkin seeds, or pine nuts for extra crunch!