Linguine With Watercress Pesto
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Linguine With Watercress PestoVisit www.canadianliving.com for full recipe details.2 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 684684 cal |
| pro | 18 g18g pro |
| total fat | 30 g30g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 88 g88g carb |
| fibre | 7 g7g fibre |
| chol | 0 mg0mg chol |
| sodium | 628 mg628mg sodium |
| potassium | 317 mg317mg potassium |
| % RDI: | - |
| calcium | 88 calcium |
| iron | 3838 iron |
| vit A | 2020 vit A |
| vit C | 3737 vit C |
| folate | 116116 folate |
Ingredients
- 1 lb linguine 1 lb linguine
- 1/2 cup toasted walnuts 1/2 cup toasted walnuts
- 2 cloves garlic , chopped2 cloves garlic, chopped
- 4 cups loosely packed trimmed watercress , (about 1 large bunch)4 cups loosely packed trimmed watercress, (about 1 large bunch)
- 1/2 cup tightly packed fresh parsley leaves 1/2 cup tightly packed fresh parsley leaves
- 1/3 cup extra-virgin olive oil 1/3 cup extra-virgin olive oil
- 1/2 tsp salt 1/2 tsp salt
Preparation
In large pot of boiling salted water, cook pasta until al dente, 10 to 12 minutes. Drain and return to pot, reserving 1/2 cup of the liquid.
Meanwhile, in blender, pulse walnuts with garlic until coarsely chopped. Add watercress, parsley, oil and sa< purée until smooth, scraping down side. Stir into pasta along with 1/4 cup of the reserved cooking liquid, adding more as needed to coat.
Meanwhile, in blender, pulse walnuts with garlic until coarsely chopped. Add watercress, parsley, oil and sa< purée until smooth, scraping down side. Stir into pasta along with 1/4 cup of the reserved cooking liquid, adding more as needed to coat.
Source : Canadian Living Magazine: June 2011
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