Photo of Penne with squash & watercress pesto by WW

Penne with squash & watercress pesto

Points® value
Total Time
40 min
20 min
20 min
This makes a great filling dinner with a delicious fresh pesto stirred through


Vegetarian parmesan style hard cheese

1 tablespoon(s), grated

Butternut Squash

1 whole, medium, peeled, deseeded and cut into small cubes


4 clove(s), crushed

Olive Oil

2 teaspoon(s)

Wholewheat Pasta, dry

240 g

Vegetarian parmesan style hard cheese

20 g, grated


50 g

Peas, fresh or frozen

100 g, defrosted


1 clove(s)

Olive Oil

½ tablespoon(s)

Lemon Juice, Fresh

10 ml


  1. Place the butternut squash in a microwave dish, add 1 tbsp water, cover loosely and microwave on high for 5 minutes until almost tender. Alternatively, place in a steamer over a pan of boiling water on the hob and cook for 7–8 minutes until tender. Heat 2 tsp oil in a large frying pan, add the cooked squash and fry for 2–3 minutes to brown. Carefully, so as not to break up the squash too much, stir in 4 crushed garlic cloves and cook for another minute.
  2. Meanwhile, make the pesto. Put the watercress, frozen peas, remaining garlic, 1 tbsp cheese, remaining olive oil and lemon juice into a food processor and blitz until you get a chunky paste. Season to taste and set aside.
  3. Bring a large pan of water to the boil, add the penne and cook according to pack instructions. Drain and return to the pan. Toss with the watercress pesto to coat, then stir through the squash.
  4. Serve with the remaining grated cheese sprinkled over.


Cover the peas with boiling water and set aside for 5 minutes to defrost.