Watercress, Pea and Lemon Pesto Pasta

Recipe by Jeanette Fuschi,  Culinary Ginger

INGREDIENTS
DIRECTIONS
  1. Add 4 to 6 quarts of water to a large saucepan and bring to a boil.
  2. While the water is coming to a boil, to a food processor add the watercress and peas. Pulse until chopped.
  3. Add the lemon zest, juice, pecans, salt and pepper.
  4. Process until chopped, then add the Parmesan and pulse until mixed.
  5. Drizzle in the olive oil while the processor is running until smooth and all ingredients are well incorporated.
  6. Taste for salt, add more if needed.  Set aside.
  7. Once the water is boiling, add 1 tablespoon salt and the pasta. Cook for 9-11 minutes until tender, drain.
  8. Add the pasta to a large bowl and stir in the pesto until well coated.
  9. Serve immediately topped with more cheese.
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