This tasty pasta recipe from Woman’s Weekly looks fancy but is actually super simple. Walnuts and watercress blitz up into a delicious pesto that clings to every strand of the tagliatelle pasta to create a hearty, filling dish. Best of all, you can have it on the table in just in 15 minutes! Perfect served warm or cold the next day for lunch.
- 300-400g tagliatelle, or your favourite pasta
- 2tbsp capers, rinsed
- For the pesto:
- 60g walnut pieces
- 75-100g bag fresh watercress, chopped
- 1 small clove garlic,peeled and chopped
- 3tbsp olive oil
- 1tbsp horseradish sauce, optional
- 50-60g Parmesan cheese, freshly grated
Cook the tagliatelle in boiling salted water, according to pack instructions.
To make the pesto: Put the walnuts, roughly chopped watercress, garlic, oil and horseradish, if using, in a blender, or in a big jug and use a stick blender to make it smooth. Add the Parmesan, mix in and season to taste.
Drain the tagliatelle, keeping a little water in it, then stir the pesto through. Serve in 4 warmed dishes, and sprinkle pasta with capers.
Top tip for making Watercress and walnut pesto with pasta
If you want to use half the pesto for 2 people, the rest will keep in a jar in the fridge for a week.