{"id":301,"date":"2018-04-30T16:49:05","date_gmt":"2018-04-30T15:49:05","guid":{"rendered":"https:\/\/makingcarbscount.com\/?p=301"},"modified":"2018-04-30T16:49:05","modified_gmt":"2018-04-30T15:49:05","slug":"watercress-pumpkin-seed-pesto-spaghetti","status":"publish","type":"post","link":"https:\/\/makingcarbscount.com\/watercress-pumpkin-seed-pesto-spaghetti\/","title":{"rendered":"Watercress and Pumpkin Seed Pesto with Spaghetti"},"content":{"rendered":"
Pesto pasta is given a flavoursome makeover with this peppery watercress pesto and juicy prawns. Recipe from \u00a0www.watercress.co.uk<\/a><\/p>\n Serves<\/strong>: 2 (with leftover pesto)<\/p>\n Preparation time<\/strong>: 10 minutes<\/p>\n Cooking time<\/strong>: 15 minutes<\/p>\n You\u2019ll need What to do<\/strong><\/p>\n Bring a large pan of water to the boil and cook the spaghetti according to pack instructions.<\/p>\n Toast the seeds in a dry frying pan until they begin to pop. Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste. \u00a0As its blending, add more oil until it becomes drizzling consistency.<\/p>\n When the pasta is cooked, drain and toss it in the pan with the cooked prawns and enough pesto to coat the spaghetti. Warm thorough and serve with a fresh watercress salad.<\/p>\n Cook\u2019s Tip: The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.<\/p>\n Food features and recipes like this appear in the Desang Diabetes Magazine<\/a>, our free-to-receive digital journal. We cover diabetes news, diabetes \u2018kit\u2019 and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column. <\/strong><\/p>\n <\/p>\n
\n<\/strong>180g spaghetti
\n85g pumpkin seeds
\n85g parmesan, grated
\n3 cloves garlic, roughly chopped
\n85g watercress
\n1 lemon
\n300ml olive oil<\/p>\n