The success of our recipe for corzetti pasta with watercress pesto depends on one thing: using the freshest watercress you can find. Lightly sour and peppery, this wild herb is the perfect alternative to basil in everyone’s favorite green pasta sauce.
The bright, nuanced flavor of watercress adds depth to your corzetti al pesto, lending a slightly spicy, peppery kick to a classic pasta dish the whole family will love. For some nice texture, we used pine nuts in this recipe, but feel free to use any nuts you might have, from walnuts to hazelnuts.
Corzetti Pasta with Watercress Pesto
150 gr fresh watercress
1 garlic clove
50 gr pecorino cheese
20 gr pine nuts
extra virgin olive oil
salt and pepper
Blend the watercress, garlic, pecorino cheese and pine nuts with extra virgin olive oil in a food processor. Process until getting a smooth watercress pesto (add a few tablespoons of water if needed to make it creamy). Season with salt and pepper.
Prepare corzetti pasta as usual, cook in salted boiling water until al dente, then drain and toss with the green sauce. Serve corzetti topped with freshly grated pecorino cheese.