Spaghetti with watercress and pea pesto

"This summery spaghetti recipe takes classic pasta and pesto up a notch. Homemade pesto is easy to blitz together in minutes – this twist uses peas and peppery watercress for a vibrant sauce. Top with a poached egg for a decadent finishing touch."
Prep time:
10 min
Cook time:
15 min
Servings:
4 people

Health Score

High
Medium
Low
8.8 / 10
High score

Glycemic Index

Index
42
Low
Load
32
High

Nutrition per serving:

Calories648.76 kcal32%
Fat28.17 g40%
Carbs76.79 g30%
Sugars6.73 g7%
Protein28.23 g56%
Sodium377.08 mg19%
Fiber12.01 g43%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
42
Low
Glycemic Load
32
High

Ingredients

300g frozen peas
2 garlic cloves
85g bag watercress
2 tbsp hazelnuts, toasted
50g vegetarian hard cheese or Parmesan, grated, plus extra to serve
60ml olive oil
350g wholemeal spaghetti
4 eggs

Directions

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