- 100 g watercress
- 280 g jar artichoke in olive oil
- 60 g ricotta cheese
- 220 g dried linguine
- Mix the watercress, ricotta and artichoke in a bowl with 4 tablespoons olive oil and add the seasonings you like.
- Boil salted water in a large pot. Cook the linguine al dente.
- Mix the linguine with the watercress pesto in a separate bowl. Add artichoke to the mix and add a few tablespoons of pasta sauce.
- Add some olive oil and black pepper for seasoning. Bon Appetit.