Roasted Vegetable and Watercress Linguine

We take on watercress this week and this recipe is fresh and delicious! Serves 4 – Preparation 10 minutes – Cooking 30 minutes

Roasted vegetable and watercress linguine

Linguine alle verdure arrostite e crescione d’acqua

  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red onion, chopped
  • 2 tbsp olive oil
  • 100g chestnut mushrooms, halved
  • 2 courgettes, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp pine nuts
  • sea salt
  • 225g linguine
  • 85g watercress
  • freshly ground black pepper
  1. Preheat the oven to 220ºC/Gas Mark 7. Place the peppers and onion in a roasting tin and drizzle over the olive oil. Season and toss together. Roast for 10 minutes.
  2. Add the mushrooms, courgettes and garlic. Toss well and roast for a further 10 minutes.
  3. Add the pine nuts, then return to the oven for 5 minutes, until the pine nuts are golden and the vegetables tender and lightly charred.
  4. Meanwhile, cook the linguine in salted water according to the packet instructions. Drain well.
  5. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.