Watercress Pesto Pasta with Tomatoes

Watercress creates the perfect base for pesto. It’s fresh, peppery, and completely irresistible.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 4 cups watercress, rough ends removed
  • 1⁄4 cup olive oil
  • 3 Tbsp. lemon juice
  • 2 Tbsp. pine nuts
  • 1 Tbsp. capers
  • 1 clove garlic, peeled and chopped
  • 1 medium shallot, peeled and chopped
  • 1 tsp. kosher salt, divided
  • 1⁄4 tsp. crushed red pepper
  • 10 oz. rotini pasta
  • 1⁄2 cup halved grape tomatoes

Directions

  • Place watercress, olive oil, lemon juice, nuts, capers, garlic, shallot, 1⁄2 teaspoon salt, and crushed red pepper in a food processor fitted with a metal blade. Process until smooth. Set aside.
  • Bring a large saucepan of water to a boil with remaining salt. Cook pasta for 7 to 9 minutes, or until cooked through. Drain.
  • Toss rotini with pesto and tomatoes.
  • Serve immediately.