Not only does peppery watercress have a delicious punchy flavour, but it’s nutritious, too! Watercress is high in vitamin K which contributes to the maintenance of normal bones.
28 mins
Not Too Tricky
serves 2
About the recipe
This is a punchy spring twist on a familiar favourite. Peppery watercress is bang in season in springtime and full of good stuff, too! Combined with gorgeous leeks, lemon, peas and Parmesan, it’s quick to cook and a complete joy to eat. A great midweek winner.
Ingredients
1 small leek (about 200g)
2 cloves of garlic
olive oil
150g dried pasta, such as farfalle, penne, fusilli, orecchiette
160g frozen peas
85g watercress
25g Parmesan cheese
1 lemon
Top Tip
To add some extra crunch, whizz up stale bread into crumbs and toast in a pan with a drizzle of olive oil and some seasoning until golden and crunchy. Sprinkle over the finished pasta.
Method
- Trim, wash and finely slice the leek and peel and finely slice the garlic. Put a frying pan over a medium-low heat with 1 tablespoon of olive oil, add the leeks, garlic and a splash of water, then cover and cook for 15 to 20 minutes, or until softened, stirring occasionally.
- With around 10 minutes to go on the leeks, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mug of cooking water.
- Set aside a couple of watercress sprigs to garnish, then roughly chop the rest. Once the leeks have softened, stir in the frozen peas and chopped watercress. Cover with a lid and cook, for a minute, stirring once or twice until tender. Grate over half of the Parmesan and squeeze over the juice of ½ a lemon. Taste and season to perfection with sea salt and black pepper.
- Add the drained pasta along with a splash of the pasta cooking water and toss together. Pile into bowls and top with the reserved watercress. Serve with the remaining lemon cut into wedges on the side.
At its best in the spring, it's worth seeking out watercress to add a hit of fresh flavour to your salads, or to wilt into risottos, soups and pasta dishes. With its herby notes, it works well whizzed into homemade pesto, too.
Look for perky, bright green leaves, avoid any stems that are wilted, bruised or broken. Store in the salad drawer of the fridge and use as fresh as possible for the best flavour. Soak briefly in cold water to refresh wilted leaves.
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