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.
- Total Time:
- Servings: 4
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
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.
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.