Sharp and peppery, the watercress is a great way to enhance any delicious pasta dish. Taking the classic pasta with pesto up a notch.
4tablespoonsparmesan cheese , + shavings
½cup olive oil
Rinse the watercress and remove as many of you can of the thick stems.
In a food processor, add the watercress, garlic, parmesan cheese, and pine nuts and chop until it becomes a puree. Slowly add the olive oil while the motor is running the food processor. You should have a creamy-thick green sauce
Meanwhile, cook the pasta in a large, salted pot and cook it to al dente, a couple of minutes before recommended manufacturer cooking time.
Save 1 cup of the cooking water. Drain the pasta and put it back into the cooking pot.
Add the butter and heavy cream. Mix well and once the butter is melted, add some of the watercress pesto. Mix well and serve on a pasta plate.
Add a spoonful of watercress pesto to each dish and top with parmesan cheese shavings.