Main Meals

Watercress pesto pasta with fresh buffalo mozzarella

By Abigail Donnelly
4
Easy
20 minutes
10 minutes
Wine/Spirit Pairing
Strandveld Adamastor 2010
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Ingredients

Method
  • 250 g wholewheat penne
  • 1 x 250 g ball buffalo mozzarella
  • Fresh watercress, to garnish
  • Sea salt and freshly ground black pepper
    • For the watercress pesto, blend:

  • ½ cup finely grated Parmesan
  • 25 g cashew nuts, lightly toasted
  • 50 g watercress
  • ¼ cup olive oil
  • 2 T white-wine vinegar
  • Sea salt and freshly ground black pepper, to taste

Method

Ingredients

In a saucepan of salted boiling water, cook the pasta until al dente. Drain, then dress with spoonfuls of the pesto.

Top with torn mozzarella and garnish with fresh watercress. Season to taste and serve immediately.

Discover more pasta recipes here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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