Linguine with Artichokes and Watercress

• watercress↗100 г g
• artichokes280 г банка g

  in olive oil

• ricotta↗60 г g
• dry linguine↗220 г g

Step-by-step instructions

1. 1

   In a blender, puree the watercress, ¾ of the jar of artichokes, ricotta and 3 tbsp olive oil, add spices to taste and blend until smooth.

2. 2

   In a large pot bring salted water to a boil and cook the linguine according to the package instructions until al dente.

3. 3

   Drain the pasta, reserving a little cooking water, and combine it with the prepared pesto, adding a few spoonfuls of water so the sauce coats the noodles evenly.

4. 4

   Transfer the linguine to plates, drizzle a little more olive oil and sprinkle with freshly ground black pepper.