Cress pesto with pasta

Cress pesto with pasta

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / person: 736 kcal
, Fat: 30 g
, Carbohydrate: 89 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g cress
1 organic lemon, use a little grated zest and 1 tbsp of juice
1 garlic clove
¾ dl olive oil
50 g ground almonds
40 g grated Sbrinz
½ tsp salt
a little pepper


500 g pasta
salted water, boiling


50 g cress
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How it's done

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Puree the cress with the lemon zest, lemon juice, garlic and half of the oil until smooth. Stir in the remainder of the oil along with the almonds and cheese, season.


Cook the pasta in boiling salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.


Add the reserved cooking water to the pasta along with the pesto, mix. Plate up the pasta, top with the cress.

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