Tortellini with watercress and pistachio pesto
3 oz watercress
1 scant cup petite frozen peas (organic preferred)
1/4 cup shelled unsalted pistachio
1 teaspoon minced garlic
1/2 teaspoon kosher salt
4 tablespoons extra virgin olive oil
A few grinds of fresh black pepper
- Blanch the frozen peas in boiling water for a few minutes. Drain and add it to all the ingredients for the pesto in the food processor. Blitz till the mixture forms a paste.
Makes about 1 cup
For the Tortellini
4 cups cheese tortellini
- Boil as per the instructions on the package. When done, drain and apportion them in individual serving bowls.
- Add the pesto to the warm pasta. Drizzle with a little extra virgin olive oil and a squeeze of fresh lemon juice.