What you'll need:
- 200g quality spaghetti or linguine
- 85g fresh watercress
- 1 clove of garlic, roughly chopped
- 25g parmesan, half grated, half shaved
- 50g flaked almonds, lightly toasted
- 1 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- ½ tsp sugar
- Sea salt and black pepper
Time: 15 minutes
First of all, get your pasta bubbling away in salted water, for the time suggested by the pack instructions. While you’re waiting for it to hit that al dente sweet spot, get your blender or food processor out, and fill it with the watercress and garlic. Blitz for a few seconds until finely chopped, then chuck in the lemon juice, sugar, half the almonds, the grated parmesan, the olive oil, and some salt and pepper. Blend until pureed.
Drain your pasta, and keep back a bit of the cooking water. Return the pasta to the pan, and pour your homemade pesto over the whole thing, adding a bit of that saved salted water to loosen if necessary. Stir everything up, making sure the pasta is well coated in the sauce, then serve with the grated parmesan over the top, along with a scattering of the remaining toasted almonds. Yum!
For a beautifully matching wine, crack open a delicious wine from McLaren Vale’s finest. Sherrah White et al 2017 is going to be gorgeous with pesto and pasta recipes!
There you have it -- a delicious recipe for Linguine with Watercress Pesto!
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