Watercress sauce with pasta

I know I gave it away in the title, but if you look at the picture, you might think this is some sort of pesto recipe. Well it's not. Don't get me wrong, I'm a big fan of pesto, all kinds of them, because like most italian recipe, it's simple and brilliant.

If you're not familiar with watercress, it can come as a surprise. Those tiny leaves are packed with flavor, something close to a radish taste if you ask me. It can be used as parsley and has many similarity with it, like containing significant amounts of iron, but it's also known to built your cancer defenses up.

All the more reasons to discover or use watercress more often. In a simple salad, it would give it a kick, like arugula could, or make a very nice soup for the cold days. But I had a crave for pasta on that day, and there's nothing that can be done, beside abiding to it.

Watercress sauce with pasta

Serves 1

A Bowl of Watercress (about  75gr)
Half an Onion
50ml of Milk
Olive Oil
50gr of Pasta
2 Tablespoons of Pine Nuts
Coarse Salt

In a small size sauce pan, heat a bit of olive oil up. Chop the onion finely, and give them into the oil to get them translucent.

Wash the watercress thoroughly, dry it and give it into the onions. It will shrink down, like spinach, in a few minutes.

Add the milk to the watercress, it should just cover the leaves, not more. And using a hand mixer or a food processor, blitz everything together quickly, we don't want a soup, just a sauce.

In the meantime, cook your pasta, and in a non-sticky frying pan, grill your pine nuts a little.

Add your cooked pasta to the watercress sauce, serve it on a plate, sprinkle it with some coarse salt and your grilled pine nuts.