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Watercress and Lemon Pesto Pasta

INGREDIENTS
  • 4 ounces watercress, washed and dried, stems removed
  • Zest and juice of 2 lemons
  • 1/4 cup toasted pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces parmesan cheese, grated plus more for serving
  • 3/4 cup light olive oil
  • 1 pound dried pasta of choice
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, in a food processor add the watercress, lemon zest, juice, pecans, salt and pepper. Pulse until chopped.
  3. Add the Parmesan and pulse until mixed.
  4. Drizzle in the olive oil while the processor is running until smooth and all ingredients are well incorporated.
  5. Taste for salt, add more if needed.  Set aside.
  6. Once the water is boiling, add 1 tablespoon salt and the pasta. Cook for 9-11 minutes until tender, drain.
  7. Add the pasta to a large bowl and stir in the pesto until well coated.
  8. Serve immediately topped with more cheese.
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