Cress pesto with pasta
Ingredients
for 4 people
| 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 |
How it's done
Pesto
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.
Pasta
Cook the pasta in boiling salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.
Sauce
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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