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.
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