Watercress and Pea Pasta

Servings: Serves: 4

Nutritional Information:

Per serving (291g)

Calories 543, Fat 23g, Saturates 3g, Carbohydrate 71g, Sugars 5.3g, Fibre 9g, Protein 16g, Salt 0.15g


Ingredients

For the pasta dough

300g (2 1/2 cups)
240ml (1 cup)
Boiling Water

For the watercress and pea sauce

85g (3oz)
200g (1 1/3 cups)
50g (1/3 cup)
almonds or hazelnuts, toasted
60ml (1/4 cup)
60ml (1/4 cup)
Water (if needed)
Salt And Pepper, to taste

To serve

mixed nuts (optional)

Method

1

Begin by making your pasta. In a large bowl mix the plain flour and gram flour together, then add the boiling water and stir to form a dough. Knead the dough until smooth, then roll it out to 1-2mm thick, either with a rolling pin or using a pasta machine.

2

Slice the pasta dough lengthways to make strips. These can be as thick or thin as you wish (we made ours about 1-1.5cm wide).

3

Cook the pasta in boiling, salted water for 2-3 minutes, until tender.

4

Meanwhile, place the watercress, peas, garlic, nuts, nutritional yeast, olive oil and lemon juice in a food processor and blend until smooth, to make a pesto. If needed, add the water to help it come together. Then season with salt and pepper.

5

Rinse the cooked pasta in boiling water, drain, then immediately stir in the pesto. Serve the pasta topped with a sprinkling of nuts, and garnished with the cherry tomatoes.

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