CookEat Recipe
Watercress and Pea Pasta Bake
Celeriac and onion soften with cider before peas, watercress and cooked pasta are added. The covered dish finishes in the oven.
Method
Steps
Step 1
Heat the oven to 180°C. Weigh the pasta dry and cook it in 2000 ml boiling water for 2 minutes less than the package time. Reserve 200 ml cooking water, then drain.
Step 2
Peel the celeriac and cut into 1 cm cubes. Chop the onion and rinse the watercress. Use fresh or frozen shelled peas.
Step 3
Heat the olive oil in a large frying pan over medium heat. Cook the onion and celeriac for 5 minutes, then add the cider, black pepper and 150 ml reserved water. Cover and simmer for 15 minutes or until the celeriac is tender.
Step 4
Add the peas for 3 minutes, then fold in the watercress, pasta and remaining 50 ml reserved water. Transfer to a 2 litre ovenproof dish, cover with a lid or foil and bake for 15 minutes until hot throughout.
Step 5
Rest for 5 minutes before serving.
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