This is a variation on a regular tea for us, and probably my daughter’s favourite meal! I do make my own pasta at home, but it’s not an option on a busy weekday evening, so I’ve cheated and used shop-bought! This is definitely one of those meals that looks and tastes impressive, but only takes 10 minutes to make. I hope you use it as much as we do…
Serves 4 to 6
300g fresh tagliatelle
100g watercress, rinsed (I used a combination of watercress, spinach and rocket)
50g whole cashews
1 clove of garlic, crushed
50g frozen peas
1 courgette, cut into ribbons, or spiralised
Small handful of basil
20g grated vegetarian Parmesan
3 tbs olive oil
2 roasted red peppers, finely sliced
10g green olives
Salt and pepper to taste
1. Defrost the peas in a microwave for 4 minutes then add half to a large saucepan with the pasta and courgette strips. Add salted water and bring to the boil. Simmer for 5 minutes then drain and set aside.
2. Add the cashews to a small frying pan and toast gently.
3. To make the pesto – In a food processor add the cashews, half of the watercress, garlic, Parmesan, basil, oil, remaining peas and seasoning. Blend until smooth (I prefer mine a bit lumpy!)
4. In a large bowl, combine the pasta with the pesto and add the remaining watercress and peas, then add the pepper strips and olives. Stir well to combine and serve immediately with toast or garlic bread.