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
How it's done
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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