This pea and watercress pesto maccheroncini is a light, flavourful spring pasta perfect for easy weeknight meals. Find fresh produce and pantry staples at Queen Victoria Market Online.
Ingredients
500g Maccheroncini pasta
1 1/2 cups blanched peas
1 bunch of watercress, thick stems removed
juice and zest of 1 lemon
3 tbsp. extra virgin olive oil
sea salt for seasoning
Pea tendrils for garnish
Directions
Cook the pasta according to packet instructions.
Meanwhile make the pea and watercress pesto. In a food processor bowl add the peas, watercress, lemon zest and olive oil before blitzing everything together for 1-2 minutes to for a fine paste. Do not season the pesto with lemon juice or salt at this point.
Transfer the pesto to a large mixing bowl and add the drained pasta and toss to combine. Adjust the seasoning with a little salt and fresh lemon juice.
Serve warm garnished with pea tendrils.
Notes
This dish works really well with some hot smoked trout flaked over the top. To see more of Lynton’s recipes, click here.
