Chilled Watercress Pesto Pasta

Enjoy the vibrant flavors of this refreshing, nutrient-dense Chilled Watercress Pesto Pasta recipe.

INGREDIENTS
Ingredients:
  • 9 oz. B&W watercress
  • 4 fresh basil leaves, washed and dried
  • 2 cloves garlic, minced
  • ½ teaspoon orange zest
  • 1 orange, juiced
  • 2 TBS extra virgin olive oil, or as needed
  • 8 oz dried pasta of choice (we recommend bowtie or pipe rigate)
  • ½ cup Cherry tomatoes
  • ¼ cup crumbled feta
  • Salt and pepper as desired
DIRECTIONS
  1. Add 4 to 6 quarts of water to a large saucepan and bring to a boil.
  2. While the water is coming to a boil, in a food processor fitted with a blade, pulse to puree the 6 oz. watercress (save 3 oz for later) with basil, garlic, and orange zest. Do not overmix into a full-on puree. With a rubber spatula, scrape down the sides to evenly puree, and add orange juice, extra virgin olive oil, and seasonings. Continue to process until a thick pesto consistency has been reached.
  3. Once the water is boiling, add 1 tablespoon salt and the pasta. Cook for 9-11 minutes until tender.
  4. While the pasta is cooking, halve the cherry tomatoes.
  5. Drain the pasta once it has cooked. Add the pasta, 3 oz. watercress, feta, and cherry tomatoes to a large bowl and stir in the pesto until well coated.
  6. Chill for at least an hour. The result will be a refreshing, flavorful pasta dish that’s perfect for a summer meal. Mix in the feta crumbles and serve.
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