1 ½ T roasted hazelnuts
2 cups packed watercress leaves and tender stems
1 small young green onion, loosely chopped with a knife
6 T extra virgin olive oil
½ c shredded parmesan cheese
8 oz of your favorite pasta – or homemade spaetzle
Coarsely chop nuts in a food processor. Add watercress leaves, green onion, olive oil and cheese.
Pulse until as smooth or coarse puree as you prefer. Add just a sprinkle of salt.
Stir into cooked pasta. Garnish with a tomato rose. (Made by slicing a ripe tomato with a sharp serrated knife, running the knife round and round the tomato surface creating a long, wide string-like strip of tomato flesh. Position the strip in the shape of a flower to create a tomato rose.)
The tomato rose can be used as a garnish on many dishes. Try using a ripe yellow tomato for a fresh new take on the tomato rose. Position the rose on a tiny arrangement of fresh basil leaves, on the side of the serving dish. Voila. Instant gourmet.
Served in small side dishes, this is an ideal accompaniment to barbecued fish or alongside any other dish. Since it is so light and fresh, everyone will enjoy its wonderful texture and taste.