Watercress, Taleggio and black pepper

June 27, 2016


275 g (12oz) pasta

2 Bunches of watercress

150 g (5oz) Taleggio

3 tbsp Cream

Squeeze of lemon juice

2 tbsp Extra-virgin olive oil

Salt and pepper


1Cook the pasta in a large pan of boiling salted water.

2While the pasta is cooking, pick off the main leaves from the stems of watercress.

3Discard the stems and chop the leaves.

4Dice the cheese into 1cm (1⁄2 in) cubes.

5Tip the cooked pasta into a colander and stand it in the sink to drain.

6Add the watercress and cheese to the pasta pan, followed by the cream and drained pasta.

7Add a squeeze of lemon juice to cut through the creaminess.

8Stir in the olive oil and season with plenty of black pepper.


0 Reviews


All fields are required to submit a review.