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Jamie's spring watercress pasta recipe

Jamie's spring watercress pasta recipe

1 rating

Jamie says: ‘This is a punchy spring twist on a familiar favourite. Peppery watercress is bang in season and full of good stuff too! Combined with gorgeous leeks, lemon, peas and Parmesan, it’s quick to cook and a complete joy to eat. Get stuck in!’ See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 413 calories / serving
  • Healthy
  • Vegetarian


  • 1 small leek (about 200g)
  • 2 garlic cloves
  • olive oil
  • 150g dried pasta, such as farfalle
  • 85g bag watercress
  • 160g frozen peas​
  • 25g Parmesan or vegetarian alternative
  • 1 lemon

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 14%
  • Sugars

    10g 11%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 64.6g Protein 20.6g Fibre 9.7g


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1. Trim, wash and finely slice the leek; peel and finely slice the garlic. Put a frying pan over a medium-low heat with 1 tbsp olive oil, add the leeks, garlic and a splash of water, then cover and cook for 15-20 mins or until softened, stirring occasionally.

2. Meanwhile, with around 10 mins to go on the leeks, cook the pasta to pack instructions.

3. Put aside a couple of watercress sprigs to garnish and roughly chop the rest. Once the leeks have softened, stir in the frozen peas and season with black pepper. Cover and cook for 2-3 mins until tender, adding the chopped watercress for the last 1 min. Grate over half the Parmesan and squeeze over the juice of ½ a lemon; season.

4. Add the drained pasta along with a splash of the pasta cooking water and toss together. Pile into bowls and top with the reserved watercress. Serve with the remaining lemon cut into wedges on the side.

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