watercress, raisins and pine nut fusilli
How to make watercress, raisins and pine nut fusilli recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
400 g (13 oz) fusilli
2 tablespoons olive oil
225 g (7½ oz) watercress, roughly chopped
50 g (2 oz) raisins
60 g (2¼ oz) toasted pine nuts
grated rind of 1 lemon
Parmesan cheese shavings, to serve
Method:
Cook the fusilli in a saucepan of boiling water according to the pack instructions, until ‘al dente’.
Meanwhile, heat the olive oil in a large saucepan and add the watercress. Stir until wilted and then add the raisins.
Drain the pasta and add to the watercress and raisins. Add the pine nuts and lemon rind, then toss together.
Serve sprinkled with Parmesan shavings.
For fusilli & watercress salad, cook 300 g (10 oz) fusilli in a saucepan of boiling water according to the pack instructions, until al dente. Drain and refresh under cold water. Mix the pasta together with 2 carrots, 2 courgettes and 1 cored and deseeded red pepper, which have all been cut into matchsticks.
Add 75 g (3 oz) watercress. Whisk together 3 tablespoons extra-virgin olive oil, 1 tablespoon sherry vinegar, 1 crushed garlic clove, ½ teaspoon mustard and ½ teaspoon clear honey. Drizzle the dressing over the salad and serve sprinkled with 2 tablespoons toasted pine nuts. Total cooking time 20 minutes.
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