Creamy Pea Watercress Pasta Recipes

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CREAMY PEA & WATERCRESS PASTA



Creamy pea & watercress pasta image

This zesty pasta dish is superhealthy and packed with summer flavour

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 7

350g penne or other short pasta shape
300g fresh peas
1 garlic clove , peeled
100g bag watercress , tough stalks removed
2 tbsp mascarpone
2 tbsp chopped tarragon
zest and juice 1 lemon

Steps:

  • Cook the pasta following packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 mins, until tender. Drain well, keeping some of the water.
  • Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.
  • Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.

Nutrition Facts : Calories 410 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.08 milligram of sodium

WATERCRESS PESTO PASTA



Watercress Pesto Pasta image

Watercress, which contains many disease-preventing phytochemicals, has small, perky leaves that are easy to work into sandwiches, salads, and pasta dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 8

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

Steps:

  • 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.

ENGLISH PEA CAVATELLI



English Pea Cavatelli image

Hand made cavatelli tossed in a creamy english pea and mint sauce served with crispy pancetta, black pepper and freshly shaved pecorino romano. This recipe is part of the Kitchensurfing "Spring in Italy" menu: www.kitchensurfing.com/menus/spring-in-italy-52f449116a4d6a5505000032.

Provided by kbryden1

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups shelled English peas
1 cup coconut milk
4 -6 fresh mint leaves
1 1/2 lbs pancetta (small, diced)
1/4 head cauliflower (sliced into thin florets)
pecorino romano cheese
watercress (optional)
8 ounces fresh cavatelli (preferred) or 8 ounces dry linguine
salt

Steps:

  • Simmer shelled peas and mint in coconut milk until tender (30-45 minutes).
  • Purée peas and mint mixture in a blender until smooth. Season and set aside. If needed, add a little water to make smooth.
  • In a sauté pan, crisp the pancetta on a low flame until fat is rendered and pancetta is crispy.
  • While cooking the pancetta, boil the pasta to perfect al dente.
  • Strain pasta and toss with the crispy pancetta on a low flame.
  • Add the pea purée, cauliflower and two tablespoons of water and cook for 3-5 minutes stirring constantly (cook until purée evenly coats the pasta like a sauce).
  • Turn off the heat and toss with freshly grated pecorino.
  • Garnish with watercress and serve.

Nutrition Facts : Calories 376, Fat 13.2, SaturatedFat 10.9, Sodium 24.5, Carbohydrate 53.8, Fiber 5.3, Sugar 5.3, Protein 12.2

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