Tagliatelle 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 vegetarian 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