Citrus Salad with Watercress & Apple
Salmon Fillets with a Creme Fraiche Sauce
Watercress and Pea Risotto
Mediterranean Stuffed PeppersTagliatelle with Walnut and Watercress
Calories:
774
Preparation:
10 mins
Cooking:
15 mins
Serves:
4
Ingredients
- 500g/1lb tagliatelle
- 2 x 85g/3oz packs watercress, finely chopped (reserving a few leaves for garnish)
- ½ clove garlic, crushed
- 50g/2oz walnuts
- 100g/4oz freshly grated parmesan
- 2 tbsp mayonnaise
- black olives and walnuts to garnish
Method
Cook the tagliatelle in salted boiling water for approximately 15 minutes. Meanwhile, place the chopped watercress, garlic, walnuts, parmesan and mayonnaise in a food processor and process until smooth. Season to taste.
Rinse the pasta in boiling water, then stir in the pesto immediately. Serve the pasta topped with a sprinkling of olives and walnuts, and garnish with the remaining watercress leaves.
Fat:
30g
Saturated Fat:
8g
Carbohydrate:
96g
Protein:
29g
Fibre:
5g
Salt:
1.13g