Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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.


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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