Pasta pesto is an easy dish that's full of flavor and takes many forms. Typically this Italian classic is made with fresh basil, garlic, pine nuts, Parmigiano cheese, extra virgin olive, and salt. Today, however, I bring you my vegan variation with nutritional yeast and watercress. So good!
Watercress is a nutrient powerhouse, clocking in more good-for-you nutrients than broccoli, tomatoes, and apples. It is very low in saturated fat and cholesterol, while being a good source of protein, folate, pantothenic acid, copper, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, calcium, magnesium, phosphorus, potassium, and manganese.
WATERCRESS PASTA PESTO
INGREDIENTS (SERVES 2)
For the pasta
2-2.5 cups whole wheat fusilli, uncooked
1/2 cup onion, chopped
2 cups cherry tomato, halved
For the pesto
- 1 cup fresh basil leaves
- 1 cup watercress
- 1/4 cup fresh chives, chopped
- 1/4 cup extra-virgin olive oil
- Black pepper and sea salt to taste
- 1/4 cup pine nuts roasted (roast extra for topping), or cashew nuts
- 3 cloves garlic, minced
- 1/4 cup nutritional yeast
INSTRUCTIONS
- Cook pasta according to the instructions on the package in lightly salted water.
- In the meantime, blend all pesto ingredients. You could use pestle and mortar as well. Set aside.
- Heat cooking oil over medium-high heat. Sauté the onion for 5 minutes. Then add tomatoes and season with salt and pepper, cook a bit longer until the cherry tomatoes start to soften.
- Add watercress pesto and cooked pasta to the onion-tomato mix. Turn down the heat. Mix to combine and serve topped with toasted pine or cashew nuts.
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1
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