Gluten-free pasta with watercress pesto and radishes

Ingredients

For 1 serving

• Gluten-free pasta80 g
• Watercress40 g
• Almonds15 g
• Radishes60 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: nuts

In season: March – May

Method

1. Bring plenty of water to the boil for the pasta and salt it once boiling.
2. Meanwhile wash and dry the watercress, removing the toughest stalks. Blend it with the almonds, the olive oil, a few drops of lemon juice, a pinch of salt and 3 tablespoons of cold water until smooth; the cold water helps keep the pesto bright green.
3. Wash the radishes, remove the leaves and roots and slice them into very thin rounds.
4. Cook the gluten-free pasta for the packet time, tasting it a minute early, until al dente.
5. Drain and dress it off the heat with the pesto, loosening it with a splash of cooking water if it is too thick, and finish with the radishes.