Angel hair pasta with watercress and carrot
April 25, 2019
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Give vegetarian pasta a flavour boost with lemony sumac and peppery watercress.
INGREDIENTS
350g angel hair pasta (cappellini)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
2 carrots, thinly sliced
1 large bunch watercress, trimmed
1/3 cup (80ml) lemon juice
2 teaspoons sumac
METHOD
INGREDIENTS
350g angel hair pasta (cappellini)
2 tablespoons extra virgin olive oil
2 garlic cloves, thinly sliced
2 carrots, thinly sliced
1 large bunch watercress, trimmed
1/3 cup (80ml) lemon juice
2 teaspoons sumac
METHOD
- Cook pasta in a large pan of lightly salted boiling water until al dente.
- Drain well, reserving 1 tablespoon of cooking liquid. Return pasta to pan.
- Heat half the oil in a deep frypan over medium heat. Add garlic and carrot and cook for 2-3 minutes or until carrot is slightly tender. Remove from heat and add cress.
- Add to pasta with reserved cooking liquid, remaining oil, juice and sumac. Season well with sea salt and cracked black pepper. Toss to combine.