To continue my frenzy with watercress…

This week is the beginning of the new term, I’m back to teaching which I enjoy really and very excited with the students new research projects. Work is quite busy, but I really stocked a lot of watercress last weekend and I use it little by little. It is very easy and rapid to prepare, much faster than spinach I find, so perfect for late dinners and rapid cooking. This time I want to share my recipe to prepare the sauce for some simple fresh linguine.

Linguine with watercress

– a bundle of watercress

– olive oil

– pepper

– long pasta of your choice, I used fresh linguine

– Parmigiano (optional)

I simply washed and cut a bundle of watercress, then while still wet I through then in a pan and cook under cover at medium heat. Once soft I add olive oil and stop cooking. Then I boil the pasta, drain them and add them to the pan with the watercress, cook for 2min at high heat while stirring. Add pepper and serve. For those who like, add grated Parmigiano.