This zesty pasta dish is superhealthy and packed with summer flavour
Ingredients
- 350g penne or other short pasta shape
- 300g fresh peas
- 1 garlic clove, peeled
- 100g bag watercress, tough stalks removed
- 2 tbsp mascarpone
- 2 tbsp chopped tarragon
- zest and juice 1 lemon
Method
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Cook the pasta following packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 mins, until tender. Drain well, keeping some of the water.
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Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.
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Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.