From Suze Morrison’s latest round of recipes for The Watercress Company for World Vegetarian and World Vegan Day, this recipe is vegetarian, but can be vegan if you leave out the cheese.
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
200g Dried Linguine
130g Frozen Peas, defrosted
50g Watercress
50g Parmesan (leave out to make vegan)
1 Clove Garlic
20g Basil
1 Lime, juice and zest
60ml Olive Oil
6 Spring Onions, finely chopped
Toasted Seeds to sprinkle
Method:
- Cook the pasta according to the pack instructions until al dente (usually a minute or two less than suggested) drain and reserve a ladle of cooking water.
- For the pesto, add all the ingredients, aside from the spring onions to a food processor and pulse until combined, you may need a touch more oil.
- Fold through the pasta, along with the spring onions and enough cooking water to make a silky coating. Serve immediately with some toasted seeds to top.
