RECIPE: Lynton Tapp’s Pea and Watercress Pesto Maccheroncini

Pea and Watercress Pesto Maccheroncini

Ingredients

• 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

Directions

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.

Notes

This dish works really well with some hot smoked trout flaked over the top.