World Cuisine

Fusilli with Watercress, Raisins and Pine Nuts

cook 10 mins
  • 400 g (13 oz) fusilli
  • 2 tablespoons olive oil
  • 225 g (7 1/2 oz) watercress, roughly chopped
  • 50 g (2 oz) raisins
  • 60 g (2 1/4 oz) toasted pine nuts
  • grated rind of 1 lemon
  • Parmesan cheese shavings, to serve
  • Cook the fusilli in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the olive oil in a large saucepan and add the watercress. Stir until wilted and then add the raisins.
  • Drain the pasta and add to the watercress and raisins. Add the pine nuts and lemon rind, then toss together.
  • Serve sprinkled with Parmesan shavings.
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