Watercress Pesto Spaghetti with Marinated Tomatoes
This Watercress Pesto Spaghetti with Marinated Tomatoes is really quick to make and is a great way to make your classic pesto and pasta meal more nutrient dense.
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Cooking tools:
- Food processor
- Blender
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Grater
- Kitchen scale
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 400g spaghetti or other pasta
- 16 cherry tomatoes, halved
- 2 teaspoons best balsamic vinegar
- Sea salt
- freshly ground black pepper
- Handful of fresh basil leaves
- 2 small garlic cloves, any sprout removed
- 100g watercress, leaves and stems, washed and drained, roughly chopped
- ½ teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 50g pine nuts or cashew nuts
- 20g Parmesan or vegetarian alternative, finely grated
- Sea salt to taste
- 60ml extra virgin olive oil, plus more for drizzling
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