Watercress and walnut pesto with pasta recipe

(25 ratings)

A speedy pasta dish made with peppery watercress and crunchy walnuts - the perfect midweek dinner.

Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Nutrition Per PortionRDA
Calories503 Kcal25%
Fat24 g34%
Saturated Fat5 g25%

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




  1. Cook the tagliatelle in boiling salted water, according to pack instructions.
  2. 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.
  3. 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.


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