RECIPE: Lynton Tapp’s Pea and Watercress Pesto Maccheroncini
Pea and Watercress Pesto Maccheroncini
- 500g Maccheroncini pasta
- 1 1/2 cups blanched Peas
- 1 bunch of watercress, thick stems removed
- juice and zest of 1 lemon
- 3 tbsp. extra virgin olive oil
- sea salt for seasoning
- Pea tendrils for garnish
Cook the pasta according to packet instructions.
Meanwhile make the pea and watercress pesto. In a food processor bowl add the pea, watercress, lemon zest and olive oil before blitzing everything together for 1-2 minutes to for a fine paste. Do not season the pesto with lemon juice or salt at this point.
Transfer the pesto to a large mixing bowl and add the drained pasta and toss to combine. Adjust the seasoning with a little salt and fresh lemon juice.
Serve warm garnished with pea tendrils.
This dish works really well with some hot smoked trout flaked over the top.