Fresh Linguine With Watercress And Nut Butter
|Fresh linguine/Tagliatelle||500 Gram (Packet)|
|Butter||3 Ounce (85 Gram)|
|Olive oil||1 Tablespoon|
|Mixed nuts||5 Ounce, roughly chopped (Such As Hazelnuts, Walnuts, Pine Nuts, Blanched Almonds Or Cashews, 140 Gram)|
|Watercress||85 Gram (Bag)|
|Lemon||1 , juiced|
|Grated lemon zest||1 (Plus Extra Zest)|
|Vegetarian parmesan style cheese shavings||1⁄4 Cup (4 tbs) (To Serve)|
1. Cook the pasta in a large pan of lightly salted boiling water for 2 mins, then drain and rinse under hot water.
2. Melt the butter with oil in a frying pan, then stir in the nuts and fry until lightly browned. Add the watercress and lemon zest and cook until the watercress has just wilted.
3. Return the pasta to the pan, add the lemon juice and some seasoning. Gently warm through, then toss with the nut butter and the watercress. Serve garnished with the cheese shavings plus extra lemon zest.