Artichoke and Watercress Linguine


  • Blitz together the watercress, 3/4 of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.

  • Bring a large pan of salted water to a boil and cook the linguine following pack instructions until al dente. Drain and reserve some pasta water. 

  • Toss the pasta with the watercress pesto along with the remaining artichokes and a ladelful of pasta water.

  • Finish with an extra drizzle of olive oil and black pepper. 

*Note - to try a vegan version of this dish substitute the ricotta with vegan ricotta. Try this recipe for Cashew Ricotta Cheese from The Simple Veganista. 

  • 100g (3.5 oz) watercress

  • 280g (10 oz) jar artichokes in olive oil

  • 60g (2 oz) ricotta*

  • 220g (8 oz) dried linguine