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Watercress and Asparagus Penne
by Sal Oneil (2020-06-12)
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Food styling: Clare Lewis. Styling: Sue RadcliffeServes 4
300g asparagus (trimmed weight)
4 tbsp extra virgin olive oil, plus extra to serve
3 garlic cloves, peeled and halved lengthways
200g watercress
a large handful of coarsely chopped flat-leaf parsley
1 tbsp lemon juice
sea salt, black pepper
250g green pea penne
freshly grated parmesan, to serve
For the sauce, cut off and reserve the asparagus tips then thickly slice the remaining stalks. Drizzle a tablespoon of oil over the base of a large saucepan, scatter over the garlic and sliced asparagus, pile the watercress on top and add 150ml water. Cover with a lid and cook over a gentle heat for 15 minutes until the asparagus is tender and the leaves have wilted, stirring towards the end.
Meanwhile, bring a pan of water to the boil and blanch the reserved asparagus tips for 2 minutes, then drain in a sieve.
Whiz the contents of the watercress pan with the parsley, remaining oil, lemon juice and some seasoning to a smooth purée. Return this to the pan.
Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions or until just tender.
Drain the pasta in a colander. Reheat the sauce if necessary then add the pasta and toss to coat.
To serve, scatter the asparagus tips on top then liberally dust with parmesan and drizzle over a little more oil.
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