Meals and Courses

Spaghetti with Watercress Pesto and Blue Cheese

cook 10 mins
Tags: Quick eats
  • 200 g (7 oz) wholewheat spaghetti
  • 50 g (2 oz) blue cheese, thickly sliced
  • salt and pepper
  • 50 g (2 oz) walnuts
  • 75 g (3 oz) watercress, plus extra sprigs to garnish
  • 1 tablespoon crème fraîche
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, make the watercress pesto. Tip the walnuts into a small frying pan and dry-fry over a medium heat for 3 minutes, giving the pan a shake every now and again, until they start to turn brown. Leave to cool for a minute or two. Place the nuts, watercress and crème fraîche in a small food processor or blender and whizz together to form a pesto. Season well.
  • Drain the pasta, then spoon into serving bowls and arrange slices of the cheese on top. Serve with dollops of the pesto and garnished with watercress sprigs.
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