Angel hair pasta with watercress and carrot Recipe

 
Angel hair pasta with watercress and carrot Recipe
    Ingredients
   

    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


    Method

    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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11/01/2015 08:30:00 PM