Watercress, Taleggio & black pepper












375g/12oz pasta

2 bunches watercress

150g/5oz Taleggio

3 tbsp cream

squeeze of lemon juice

2 tbsp extra-virgin olive oil

salt and pepper

Cook the pasta in a large pan of boiling salted water. While it’s cooking, pick off the main leaves from the watercress, discard stems and chop leaves. Dice cheese into 1cm (½in) cubes.

Tip cooked pasta into a colander and stand in the sink to drain. Add watercress and cheese to pasta pan, followed by cream and drained pasta. Add a squeeze of lemon juice, stir in olive oil and season with plenty of black pepper.

Recipes by Peter Sidwell’s
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