Vegetarian or VEGAN Watercress Pesto Linguine

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

Ingredients:

200g Dried Linguine

130g Frozen Peas, defrosted

50g Watercress

50g Parmesan (exclude for Vegan version)

1 Clove Garlic

20g Basil

1 Lime, juice and zest

60ml Olive Oil

 

6 Spring Onions, finely chopped

Toasted Seeds to sprinkle

 

Method:

  1. Cook the pasta according to the pack instructions until al dente (usually a minute or two less than suggested) drain and reserve a ladle of cooking water.

  2. For the pesto, add all the ingredients, aside from the spring onions to a food processor and pulse until combined, you may need a touch more oil.

  3. Fold through the pasta, along with the spring onions and enough cooking water to make a silky coating. Serve immediately with some toasted seeds to top.

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