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
Cook pasta in a large pan of lightly salted boiling water until al dente.
Drain well, reserving 1 tablespoon of cooking liquid. Return pasta to pan.
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.
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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