Lemon and Watercress Pesto Pasta

PARTNER POST: Discover the nutritious and versatile wonders of watercress with these tasty recipe ideas.
Serve this bright-tasting pasta dish tossed with a peppery watercress pesto made with lemon and spring peas.

Lemon and Watercress Pesto Pasta

Watercress, pea and lemon pesto pasta is a fresh, bright and flavorful use of fresh ingredients. Peppery watercress paired with sweet pea and fresh lemons makes for the perfect light pesto for spring and summer.

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Lemon and Watercress Pesto Pasta

A delicious departure from regular pesto, this watercress, pea and lemon pesto pasta brings together flavors that all complement each other. This recipe is a wonderful make ahead, just make the pesto and boil up some pasta when you’re ready to eat. This dish is also a quick dinner idea. If you have the pesto pre-made, dinner can be on the table in the time it takes to boil the pasta.

Click here for the recipe.

Lemon and Watercress Pesto Pasta

For another delicious spring recipe with watercress, check out this white pizza.

Click here for the written recipe.

Frequently Asked Questions

Can I use frozen peas instead of fresh peas in the pesto?

Yes, you can use frozen peas; just make sure to thaw them before blending them into the pesto.

What type of pasta works best with the lemon and watercress pesto?

Short pasta shapes like fusilli or penne work well, as they can hold onto the pesto better.

How should I store any leftover watercress pesto?

Store the leftover pesto in an airtight container in the refrigerator, and it should last for up to a week.

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About the Author

Janette Fuschi

Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.

Janette Fuschi has been a contributor to Honest Cooking since 2015.