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.
Photography: Raymond Hom
Martha Stewart Living, May 2013
- Prep Time 20 minutes
- Total Time 30 minutes
- Serves 4
- 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.
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