Watercress grows plentifully in the stream by my mother's house (zone 6). She found a calm part where the water flow is very gentle, very minimal, and has propagated a little watercress colony.
She brought over a bag of fresh watercress recently and I obviously turned to Pinterest to find a recipe to use it. This little salad was super simple, easy and quick, and used some interesting blanching techniques that I'd never tried.
Ingredients:
8 oz pasta (I used penne, you can use anything)
1 cup crumbled feta cheese
2 pints cherry tomatoes, halved
3 cups watercress leaves
1/4 tsp black pepper
Preparation:
1.
Cook pasta according to package directions.
2.
Place the cheese in a large bowl; top with the watercress. Before draining the pasta, take 1/4 cup of the cooking water from the pot and pour it over the watercress. (Watercress will wilt slightly and cheese will get soft.)
3.
Place the tomatoes in a colander. Drain the pasta over the tomatoes for a super-quick blanch.
4.
Toss with the watercress and cheese; sprinkle with pepper and serve.
I made this for dinner and the following day added some grilled chicken to the leftovers for a great lunch. NOM.
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