Total Time
40mins
Prep 20 mins
Cook 20 mins

A lovely fresh, tasty pasta dish which is easy to cook and even easier to eat!

Ingredients Nutrition

Directions

  1. To make the pesto, chop the watercress (keep a couple of sprigs for the garnish), mix with the parmesan, walnuts, garlic and lemon zest in a food processor. Drizzle in the olive oil and blend again to make a smooth paste. Season to taste.
  2. Cook the pasta according to pack instructions, until just tender. Meanwhile, lightly grill the tomatoes for about 5 minutes.
  3. Drain the pasta and toss with pesto, tomatoes, olives and reserved watercress. Serve straight away.

Reviews

(2)
Most Helpful

This was really good, the pesto with watercress worked just great and a wonderful way of using my watercress surfeit. Personally I don't like walnuts and I used sunflower seeds instead.

Chocoholic UK July 07, 2010

Hi, this was really good. I didn't have the farfalle and used the little shells which worked well. Nice and light but it still filled us up too!

Lil' Chef Beth June 08, 2007

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