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    Sunday, November 01, 2015

    Angel hair pasta with watercress and carrot Recipe

    Angel hair pasta with watercress and carrot Recipe

        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


        Step 1

        Cook pasta in a large pan of lightly salted boiling water until al dente.
        Step 2

        Drain well, reserving 1 tablespoon of cooking liquid. Return pasta to pan.
        Step 3

        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.
        Step 4

        Add to pasta with reserved cooking liquid, remaining oil, juice and sumac. Season well with sea salt and cracked black pepper. Toss to combine.

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    Item Reviewed: Angel hair pasta with watercress and carrot Recipe Rating: 5 Reviewed By: Mrs. Chef
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