Linguine With Watercress Pesto

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2011

Ingredients

  • 1 lb linguine
  • 1/2 cup toasted walnut
  • 2 cloves garlic chopped
  • 4 cups loosely packed trimmed watercress (about 1 large bunch)
  • 1/2 cup tightly packed fresh parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt

Method

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 salt; 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.

Nutritional facts Per serving: about

  • Sodium 628 mg
  • Protein 18 g
  • Calories 684.0
  • Total fat 30 g
  • Potassium 317 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 88 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 116.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Linguine With Watercress Pesto

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