You are here

Fresh Linguine With Watercress And Nut Butter

Chef.Foodie's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.23611
Average: 4.2 (18 votes)