| 1 box | PLUS® Penne |
| 3/4 cup | extra virgin olive oil |
| 1 clove | garlic, pressed |
| 1 bunch | watercress, washed, large stems removed |
| 1/3 cup | pistachios, shelled, unsalted |
| 2 teaspoons | honey |
| 1 tablespoon | lemon juice |
| 1/2 cup | Parmigiano cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
COOK the PLUS® Penne according to the package directions.
ADD the garlic, watercress, pistachio, honey, lemon juice, Parmigiano cheese and half of the oil to the bowl of a blender. Blend on medium until all of the ingredients are combined; slowly drizzle in the rest of the oil. Stop the blender and season to taste with salt and pepper. Transfer the pesto to a bowl big enough to accommodate the pesto and pasta.
DRAIN and toss the pasta in the pesto and serve.