Pesto Pasta with Salad Leaves


  1. 480g Spaghetti or Tagliatelle (120g per person for a main)
  2. 1 Punnet of Cherry Tomatoes (Halved)
  3. 1 Bag of Florette Peppercress (Roughly Chopped)

For the Pesto dressing:

  1. 6tbsp Olive Oil
  2. 1 clove garlic
  3. 50g Chopped Peppercress
  4. 1 Lemon (juiced)
  5. 100g Mixed Nuts
  6. 30g Parmesan Cheese
  7. 1tsp Salt

For the Garnish;

  1. Shaved Parmesan
  2. Toasted Pine Nuts (Optional)


  1. Cook the pasta in plenty of salted boiling water as per the packet instructions until it just has a bite to it.
  2. Blitz all the pesto ingredients in a food processor.
  3. Drain the cooked pasta and toss in a big bowl or pan with the pesto, chopped peppercress and cherry tomatoes.
  4. Pour the pasta onto a serving dish, drizzle with a little more olive oil and garnish with toasted pine nuts and parmesan shavings