Pasta with watercress pesto

Ingredients for making watercress pesto pasta:

• 250g of ribbon dough
• 2 tablespoons of extra virgin olive oil
• 1 onion, chopped
• 3 cloves of garlic, chopped
• Shiitake mushrooms (optional)
• Boiled broccoli
• Grated cheese (optional)
• Salt and pepper
• 1 cup of broccoli and watercress pesto

Start by cooking the bow tie pasta as directed on the package. At the end, reserve 1/4 cup of the pasta cooking water.

In a skillet over medium heat, heat the olive oil. Then add the onion and cook until translucent (4 min.). Add the garlic and sauté for another 2 min.

Add the shiitake mushrooms to the pan and cook until golden brown (about 8 minutes). Add salt and pepper to taste. Add the broccoli and stir for another 3 minutes. Finally, add the pesto, the pasta cooking water, and the cheese (optional), stirring constantly for about 3 minutes.

Serve with chili powder and a few basil leaves. Now the pasta with watercress pesto is ready!