Warm Fusilli with Tomatoes and Watercress

Name: Warm Fusilli with Tomatoes and Watercress
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters shredded Asiago cheese, plus more for serving; 1 Tbsp (tightly packed) torn basil leaves; 59 milliliters Heaping Calamata olives, pitted and coarsely chopped; 454 grams fusilli; 1 large garlic clove, minced; 1 jalapeñohalved, seeded and minced; 2 Tbsps fresh lemon juice; 1 Tbsp (tightly packed) torn mint leaves; 2 Tbsps extra-virgin olive oil; 1 pinch Pinch of dried oregano; 1 Italian frying pepper or 1/2 red bell pepper, finely chopped; 1 red onion, finely chopped; 6 servings Salt and freshly ground pepper; 1 large bunch watercress, large stems discarded; 680 grams mixed red and yellow cherry tomatoes, such as pear tomatoes and red currant tomatoes, halved

You can never have too many main course recipes, so give Warm Fusilli with Tomatoes and Watercress a try. One portion of this dish contains roughly 14g of protein, 9g of fat, and a total of 387 calories. This recipe serves 6. A mixture of torn mint leaves, cherry tomatoes, frying pepper or, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large serving bowl, combine the frying pepper, red onion, jalapeo, garlic, lemon juice and oregano. Season with salt and pepper and let stand for 10 minutes.

Ingredients you will need

Salt And Pepper