Monday, May 17, 2010

Watercress Pesto and Veggie Pasta with Creme Fraiche

I love pesto. It's so fresh and flavorful, perfect for the summer, and it can be made with just about any green, leafy vegetable. The other day, I found a really good bunch of watercress at Whole Foods, so I decided to make a watercress pesto. I served it over pasta with sauteed vegetables.

2 cups pasta

Watercress Pesto, recipe follows

Sauteed Vegetables, recipe follows

4 ounces creme fraiche


Cook pasta according to package directions. In the meantime, prepare pesto and veggies.

Watercress Pesto:

1 bunch fresh watercress

1/4 cup toasted pinenuts

1/4 cup parmesean cheese

Juice of 1/2 lemon

1 tsp. salt

1/2 tsp. black pepper

2 cloves garlic

1.5 tbsp olive oil

Combine all ingredients except oil in a food processor. Turn on food processor and stream in olive oil slowly, until the desired consistency is achieved.

Sauteed Vegetables:
1 zucchini, chopped

1/2 package of frozen broccoli, thawed

2 tbsp. olive oil

2 cloves garlic, finely chopped

1 tsp. salt

1/4 tsp. black pepper

1 tsp. dry oregano, crushed

1 tsp. dry basil, crushed

3/4 large red onion, finely chopped

Heat a pan with the oil. Add onion and cook on medium-high heat until it is transluscent on the edges and slightly tender. Add garlic, basil and oregano and cook for 1 minute. Then add the zucchini and cook for 2 minutes. Then add the thawed broccoli along with the salt and pepper. Stir and cook for two more minutes.

When the veggies are finished, add the pesto and creme fraiche to the veggies. Take the pasta out of the cooking pot, reserving some of the pasta water. Toss the pasta together with the pesto, veggies and creme fraiche, adding pasta water as needed if the mixture is too thick. Serve and enjoy!

This delectable dish achieved the perfect balance between the freshness of the pesto and the richness of the creme fraiche, creating a very satisfying one-dish meal.

Serves 4


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