Imagine a plate of pasta that's not just a meal, but a vibrant explosion of flavors that will transform your dinner routine forever! This Watercress Pesto Pasta with Roasted Parsnips and Peppers is about to become your new obsession - a perfect blend of rustic Italian inspiration and modern, health-conscious cooking that will make your taste buds dance with joy. Forget boring pasta nights - this recipe is your ticket to a gourmet experience that's surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Pasta of choice
- Watercress
- Parmesan cheese
- Parsnips
- Bell peppers
- Olive oil
- Garlic
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your parsnips and bell peppers roast evenly and develop a nice caramelization.
- Prepare the vegetables: Peel the parsnips and cut them into thin strips or small cubes, about 1/2 inch thick. Wash the bell peppers, remove the seeds, and slice them into strips.
- On a large baking sheet, toss the parsnips and bell peppers with a couple of tablespoons of olive oil, salt, and pepper. Spread them out in a single layer to ensure even roasting.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir them halfway through cooking for even browning.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
- In a food processor, combine the watercress (about 2 cups), a handful of grated Parmesan cheese (about 1/2 cup), 1-2 cloves of garlic (depending on your taste), a pinch of salt, and a generous drizzle of olive oil (about 1/4 cup). Blend until smooth, adding reserved pasta water as needed to achieve your desired consistency.
- Taste the pesto and adjust the seasoning with additional salt, pepper, or Parmesan cheese if desired.
- In a large mixing bowl, combine the cooked pasta with the watercress pesto, ensuring that the pasta is well coated. If the mixture is too thick, add a little more reserved pasta water to loosen it up.
- Once the roasted vegetables are done, remove them from the oven and gently fold them into the pasta and pesto mixture.
- Serve the Watercress Pesto Pasta warm, garnished with additional Parmesan cheese and a drizzle of olive oil if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Choose fresh, crisp watercress for the most vibrant pesto flavor. The fresher the greens, the more intense the taste.
- Don't overcrowd your baking sheet when roasting vegetables. Give them space to caramelize properly, which ensures a sweet, roasted flavor.
- Reserve pasta water before draining - it's liquid gold for creating the perfect pasta sauce consistency.
- For a creamier pesto, consider adding a small splash of heavy cream or a few pine nuts to the food processor.
- If you're short on time, you can roast the vegetables in advance and reheat them when ready to serve.
- Experiment with different pasta shapes - while any pasta works, shorter shapes like penne or rotini will hold the pesto beautifully.
- For a vegan version, substitute Parmesan with nutritional yeast or a vegan Parmesan alternative.
Nutrition Facts
Calories: 510kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: 20mg
