- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2011
Ingredients
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
- Folate 116.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 37.0
