Under 30 Minutes

Watercress Pesto Pasta

Watercress, which contains many disease-preventing phytochemicals, has small, perky leaves that are easy to work into sandwiches, salads, and pasta dishes.

  • Prep:
  • Total Time:
  • Servings: 4
Watercress Pesto Pasta

Photography: Raymond Hom

Source: Martha Stewart Living, May 2013


  • 1 bunch watercress, tough stems removed (about 5 1/2 cups), divided
  • 2 tablespoons toasted pine nuts
  • Zest of 1 lemon
  • 1 clove garlic, chopped
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt
  • Pinch of red-pepper flakes, or to taste
  • 10 ounces farro spaghetti or whole-wheat spaghetti


  1. Pulse 5 cups watercress, pine nuts, lemon zest, and garlic in a food processor until coarsely chopped. Add oil and pulse to combine. Season with salt and red-pepper flakes.

  2. Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup cooking water; drain pasta. Return pasta to pot and stir in pesto. Add enough reserved pasta water, a small amount at a time, to coat pasta and make a light sauce. Season with salt and top with remaining watercress.


Be the first to comment!