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


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)



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.


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).


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


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.


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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