Watercress Pesto Pasta With Peas

• 3 cups Watercress Leaves, Packed Tightly
• 1/4 cups Pine Nuts, Toasted
• 1 clove Garlic, Peeled And Roughly Chopped
• 1/2 cups Olive Oil, Divided
• 1/4 cups Parmesan Cheese, Grated
• 6 ounces, weight Dried Pasta
• 1/2 cups Peas, Fresh Or Frozen
• 2 Tablespoons Parmesan Cheese, Grated
• Salt And Pepper, to taste

1. 1. In a food processor, combine watercress, pine nuts, garlic, and 1 tablespoon of olive oil.
2. 2. Pulse until all ingredients are broken down.
3. 3. Add the first amount of Parmesan cheese and turn the food processor on to medium speed.
4. 4. Slowly drizzle in the remaining olive oil, until pesto reaches your desired consistency.
5. 5. Season with salt to taste.
6. 6. Fill a medium sized pot with water and bring to a boil, add salt if desired.
7. 7. Once water is boiling toss in dried pasta and cook according to package directions.
8. 8. When pasta has about 1 minute left of cooking, throw in the peas to warm them through for the final 1 minute.
9. 9. Drain peas and pasta with a strainer and pour into a large bowl.
10. 10. Sprinkle with the remaining Parmesan, and mix until cheese is coating the pasta.
11. 11. Pour in the watercress pesto and mix until everything is combined.
12. 12. Season with salt and pepper to taste.

watercress leaves, ubc, clove garlic, olive oil, ubc, pasta, parmesan cheese, salt

Taken from tastykitchen.com/recipes/salads/watercress-pesto-pasta-with-peas/ (may not work)