HERO VEG

Spring Watercress Pasta

Serves 2 *

Takes 30 mins

Cost per serve £1.52

1 small leek (about 200g)

2 garlic cloves olive oil

150g dried pasta, such as farfalle

85g bag watercress

160g frozen peas

25g Parmesan or vegetarian alternative

1 lemon

HOW TO EAT: WATERCRESS

Not only does peppery watercress have a delicious punchy flavour, it’s nutritious too! At its best in the spring, it’s worth seeking out these vibrant green leaves to add a hit of fresh flavour to salads, or to wilt into risottos, soups and pasta dishes. With its herby notes, it works well whizzed into homemade pesto too.

• Look for perky, bright green leaves; avoid any stems that are wilted, bruised or broken.

• Store in the salad drawer of the fridge and use as soon as possible for the best flavour.

• Soak briefly in cold water to refresh wilted leaves.

The Good Stuff

Watercress is high in vitamin K, which contributes to the maintenance of normal bones.

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WE WANT TO SEE WHAT YOU’VE BEEN COOKING

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1 Trim, wash and finely slice the leek; peel and finely slice the garlic. Put a frying pan over a medium-low heat with 1 tbsp olive oil, add the leeks, garlic and a splash of water, then cover and cook for 15-20 mins or until softened, stirring occasionally.

2 Meanwhile, with around 10 mins to go on the leeks, cook the pasta to pack instructions.

3 Put aside a couple of watercress sprigs to garnish and roughly chop the rest. Once the leeks have softened, stir in the frozen peas and season with black pepper. Cover and cook for 2-3 mins until tender, adding the chopped watercress for the last 1 min. Grate over half the Parmesan and squeeze over the juice of ½ a lemon; season.

4 Add the drained pasta along with a splash of the pasta cooking water and toss together. Pile into bowls and top with the reserved watercress. Serve with the remaining lemon cut into wedges on the side. Each serving contains

1981kJ 470kcal 13.6g4.2g6g0.3g

24%

19% 21% 7% 5% of the reference intake. See page 7. Carbohydrate 69.7g Protein 21.8g Fibre 6.4g

2 of your 5-a-day and a source of vitamin B1 (thiamin), which supports normal energyyielding metabolism

Tip

To add some crunch, whizz up stale bread into crumbs and toast in a pan with a drizzle of olive oil and some seasoning until golden and crunchy. Sprinkle over the finished pasta.

‘This is a punchy spring twist on a familiar favourite. Peppery watercress is bang in season and full of good stufftoo! Combined with gorgeous leeks, lemon, peas and Parmesan, it’s quick to cook and a complete joy to eat. Get stuck in!’

Perfect for cosy nights in on the sofa

Perfect for sharing & snacking