Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic
serves 2-4
You might not often find watercress in Italian pastas, but its peppery bite is balanced here by sweet peppers, pungent garlic and toasted pine nuts. Toss in a little basil at the end if you have some on hand.
2 teaspoons salt
1 bunch watercress, trimmed, rinsed and dried
1 red bell pepper, thinly sliced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pound whole wheat fusilli
1/4 cup freshly grated parmesan
2 tablespoons toasted pine nuts
Basil (optional)
prep: 10 minutes
total: 30 minutes
large pot
colander
skillet
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water.
2. Meanwhile, prep the watercress, pepper and garlic. Toast the pine nuts in a dry skillet over medium heat until they're golden brown in spots, 2-4 minutes.
3. Heat the oil in a medium skillet over medium heat. When the oil is hot, add the garlic and cook, stirring often, until light golden brown, 1-3 minutes. Add the peppers and cook 2 minutes.
4. Add the watercress and 1/4 cup of the pasta water. Simmer until the peppers are soft, another 4-6 minutes.
5. Drain the pasta and add it to the sauce. Cook, stirring often and tossing to combine, 1 minute. Sprinkle in the parmesan and pine nuts and serve.
