Friday, November 21, 2014

Cheese tortellini with watercress and pistachio pesto

Watercress in a wonderful mildly peppery green typically used in salads or sandwiches. You might have seen them in a egg salad sandwich on multigrain bread (great combination). Made into a pesto with green peas and pistachio, it makes a great sauce for a pasta. The peas balances the peppery taste of the the watercress and the pistachio gives it great body and a little crunch. Since I am using cheese tortellini, I haven't added Parmesan to the pesto, but you could definitely add it if you were using the pesto for a plain pasta. I add fresh lemon juice at the end to perk up the dish.


Tortellini with watercress and pistachio pesto

 For the 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
  1. 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
  1. Boil as per the instructions on the package. When done, drain and apportion them in individual serving bowls.
  2. Add the pesto to the warm pasta. Drizzle with a little extra virgin olive oil and a squeeze of fresh lemon juice.
Serves 4

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