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5 from 1 vote

Creamy Peppadew pasta with watercress and pine nuts

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 300 g pasta (~ 10 1/2 oz) - I used farfalle
  • 1 clove garlic, peeled
  • pieces ~ 7 hot Peppadew piquante peppers
  • A few sprigs fresh parsley
  • 1/2 tbsp fresh lemon juice
  • 2 tbsp cream cheese
  • 1 tbsp Greek yogurt
  • Salt
  • Black pepper
  • 1 handful fresh watercress
  • 3 tbsp pine nuts


  • Boil the pasta in plenty of water until cooked al dente (around 12-15 minutes).
  • Meanwhile, add the peeled garlic clove to a mini food processor, along with the Peppadews and fresh parsley. Blitz until roughly chopped.
  • Add the lemon juice, cream cheese, Greek yogurt, and a generous amount of salt and pepper. Blitz again to produce a fairly smooth sauce (a few lumps are okay!).
  • When the pasta is cooked, drain it, and add the sauce, the watercress, and the pine nuts. Mix well to combine. Place over a low heat for a minute or two, stirring constantly, to heat through, then serve.