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Spaghetti with watercress and almond pesto

With its dark green, vitamin-rich leaves and punchy, peppery flavour, watercress is a delicious alternative to basil in this mouthwatering, vibrant pesto.

  • Timer Prep 10 min
    Cook 35 min
  • Chart 480.0 cal/
  • Chef hat Medium


Finely grate and juice the lemons. Halve the Handfuls of cherry tomatoes. Finely chop the garlic cloves. Remove the woody stalks from the watercress.


  1. 1 Heat the grill to high. Put the almonds in a heatproof bowl and pour over enough boiling water to cover. Leave to stand for 2 minutes, then drain and rinse under cold water.
  2. 2 Using your fingers, squeeze the almonds out of their skins. Pat dry with kitchen paper.
  3. 3 Spread out on a baking tray and toast under the hot grill for 11⁄2-2 minutes, until golden.
  4. 4 Leave to cool, then roughly chop.
  5. 5 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  6. 6 Arrange the tomatoes, cut-side up, in a single layer in a roasting tin. Scatter over half the chopped garlic and drizzle over 1/5 of the oil.
  7. 7 Season and roast for 15-20 minutes, until starting to blacken around the edges, then remove from the oven and keep warm.
  8. 8 Meanwhile, cook the spaghetti in boiling salted water for 10-12 minutes, until just tender, moving on to the next step while you wait.
  9. 9 Put two-thirds of the watercress in a food processor with the remaining garlic and oil, almonds, lemon zest and juice. Season, then whizz to a rough purée.
  10. 10 Drain the pasta and return to the pan. Stir through the watercress pesto to coat, then fold through the tomatoes and remaining watercress leaves.
  11. 11 Divide among bowls and serve immediately.
  • Average per serving
  • Calories 480.0kCal
  • Fat9.6g
  • Saturated1.0g
  • Salt0.08g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg