This delightful recipe is a direct result of my exceptionally excellent food box this week, from the local company Food Float. Amongst many wonderful items were two big bunches of watercress. Now I love watercress, I love its vibrancy, pepperiness and it is a really good source of vitamin A so very healthy. I knew if I did not use it up it, it would wilt in the back of the fridge and really it should be eaten as fresh as possible. Also on my to-do list was to make some fresh pasta for a workshop in a couple of weeks so I was delighted to dig out a fantastic recipe by food writer Florence Knight. What I love about this recipe is the texture and taste of the toasted hazelnuts, they really bring something special to the plate. Hazelnut skin is quite bitter and needs to be removed – if you can buy them peeled- fantastic, if not boil them for 4 mins in water with some baking powder, plunge them straight into cold water and the skins should come off with ease.
makes 1 small container
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