| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 23g | 4g | 50g |
| sugars | fibre | protein | salt |
| 3g | 4g | 12g | 0.6g |
If there’s one way to welcome the fresh, vibrant flavors of greens into your dinner table with a Southern twist, it’s with Land Cress Pesto Pasta. This recipe not only celebrates the peppery bite of land cress but does so in a delightfully simple, yet sophisticated manner that has quickly become one of my go-to dishes for any season.
A Southern Tradition with a Twist
Growing up in Charleston, we’re no strangers to greens—whether they’re collards, mustard greens, or turnip greens. But land cress? Oh, honey, that’s a different story. This leafy green, also known as American cress, packs a punch similar to watercress, but it’s heartier. Making a pesto out of it seems like a no-brainer and let me tell you, it’s a game-changer. Paired with pasta, this dish feels both comforting and excitingly new.
Quick, Nutritious, and Bursting with Flavor
One of the reasons I adore Land Cress Pesto Pasta is because it manages to be both nutritious and ridiculously tasty. Land cress is packed with vitamins A, C, and K, which are excellent for your immune system, skin, and bone health. When tossed with garlic, extra virgin olive oil, and a generous helping of toasted pine nuts, this dish hits all the right notes—creamy, nutty, with that slight peppery zing from the cress.
Plus, it’s a breeze to prepare, making it perfect for both busy weeknights and leisurely weekend lunches. And, if you want to jazz it up even further, tossing in some halved cherry tomatoes adds a burst of color and a touch of sweetness. Fresh basil leaves as a garnish elevate the whole presentation, making it worthy of any gathering.
Perfect Pairings
This Land Cress Pesto Pasta is quite versatile and works well with a variety of dishes. It’s reminiscent of a classic Pesto Genovese, so if you’re a fan of that, this will certainly be a hit. Looking for something to pair it with? Consider serving it alongside a simple grilled chicken or a seared salmon filet. It also pairs beautifully with a light, crisp white wine — a Sauvignon Blanc or a Pinot Grigio would do nicely.
Got some extra pesto? No worries! You can spread it over crusty bread, mix it into mashed potatoes, or even as a topping for a pizza. The possibilities are endless, and each one just as delicious as the last.
Welcome this hearty, nutritious, and luscious Land Cress Pesto Pasta into your culinary repertoire, and I promise it will become a staple in your household, just like it has in mine.
What You’ll Need
- 1 pound pasta (such as spaghetti or fettuccine)
- 4 cups land cress, loosely packed
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 cup cherry tomatoes, halved (optional)
- Fresh basil leaves, for garnish (optional)
Method
Step One
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set aside.
Step Two
In a food processor, combine the land cress, extra virgin olive oil, grated Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Pulse until the mixture becomes a smooth paste. Add salt and freshly ground black pepper to taste.
Step Three
In a large mixing bowl, toss the cooked pasta with the land cress pesto. If the mixture is too thick, add some of the reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Step Four
If using, gently fold in the halved cherry tomatoes into the pasta. Adjust seasoning with additional salt and pepper, if needed.
Step Five
Divide the pasta among serving plates. Garnish with fresh basil leaves, if desired. Serve immediately and enjoy!
