January 19, 2014

Pasta with watercress pesto and bufflo mozzarella

I have located this recipe on pasta with watercress pesto and buffalo mozzarella in Femina issue 01/2013, and it is Louisa Lorang, who has developed this recipe. I am fan of all her many creative food and cocktail recipes, which I like to test in my kitchen and afterwards to share with you.

I have made no modifications at all to this recipe.

It a very easy recipe to make, so you can make a home-cooked meal in no time, in something like 10-15 minutes.

Pasta with watercress pesto and buffalo mozzarella: - 2 servings

  • 2 pots of fresh watercress
  • 50 g roasted pine kernels
  • 1 little clove of garlic
  • 50 g Parmesan cheese
  • ½-1 dl olive oil
  • salt
  • 1 teaspoon lemon juice
  • 250 g fresh pasta
  • 1 ball of buffalo mozzarella . 125 g
  1. Cut or pluck the watercress roughly.
  2. Blend the watercress, pine kernels, garlic, Parmesan cheese, olive oil, lemon juice together.
  3. Adjust the taste of the watercress pesto with salt.
  4. Boil the pasta al dente.
  5. Drain the water from the pasta. Stir the watercress pesto into the warm pasta.
  6. Divide he buffalo mozzarella into larger chunks and add them up on of the pasta.
  7. Enjoy.

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