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🍝 Spaghetti with Fresh Watercress Pesto

465 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• salt
• 1 tbsp pine nuts
• 2 handfuls watercress
• 2 garlic cloves
• olive oil
• 20 g freshly grated Parmesan
• pepper (from the mill)
• lemon juice

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Add the spaghetti to the boiling water and cook until al dente.
3. 3. Heat a pan without oil and toast the pine nuts until golden yellow.
4. 4. Remove the toasted pine nuts from the pan and let them cool.
5. 5. Wash the watercress thoroughly and shake it dry.
6. 6. Peel the garlic clove.
7. 7. Put the watercress, garlic, and cooled pine nuts into a blender.
8. 8. Blend the ingredients into a fine paste.
9. 9. Add the oil in a thin stream until the pesto becomes creamy.
10. 10. Stir the grated Parmesan into the pesto.
11. 11. Season the pesto with salt, pepper, and a splash of lemon juice.
12. 12. Drain the cooked spaghetti and let it drain well.
13. 13. Mix the spaghetti with the pesto.
14. 14. Fill the noodles into pre-warmed plates.
15. 15. Garnish the dish with freshly grated Parmesan as desired and serve.

Nutrition per serving

• kcal: 465
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 72 g