Angel Hair w Watercress, Sugar Snaps & Carrot

Everyday Gourmet


Serves 2


350g angel hair pasta

2 tbsp extra virgin olive oil

2 garlic cloves, thinly sliced

1 carrot, thinly sliced lengthways then cut into skinny batons

1/2 bunch watercress, trimmed and cut into short lengths

2 tbsp lemon juice

Sea salt & cracked pepper to taste

Angel Hair w Watercress, Sugar Snaps & Carrot


Cook pasta in a large saucepan of lightly salted boiling water until al dente (approximately 8 minutes). Drain well, saving one tablespoon of cooking liquid for later.



Heat half the oil in a deep frypan or wok over medium heat. Add garlic and carrot and cook for 2-3 minutes or until carrot is slightly tender. Remove from heat, and add watercress.



Add to pasta with reserved cooking liquid, remaining oil and lemon juice. Season well with sea salt and cracked black pepper and toss to combine.


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