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
8.7 / 10
High score
Glycemic Index
Index
38
LowLoad
29
HighNutrition per serving:
| Calories | 642.24 kcal | 32% |
| Fat | 27.76 g | 40% |
| Carbs | 78.07 g | 30% |
| Sugars | 6.61 g | 7% |
| Protein | 26.42 g | 53% |
| Sodium | 383.48 mg | 19% |
| Fiber | 12.01 g | 43% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 38 Low |
Glycemic Load 29 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
Read the directions for this recipe at Tesco Real Food
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