Categories: February

Ingredients

• 200g spaghetti
• 1 garlic clove, crushed
• 75g pine nuts, toasted
• 85g watercress
• 50g Parmesan, grated
• zest and juice of 1 lime
• 2 tbsp olive oil
• 200g fresh, frozen or canned crab meat

Directions

1. Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions. Meanwhile, to make the pesto, put the garlic, 50g of the pine nuts, the watercress, Parmesan, zest and juice from the lime, the olive oil, 4 tablespoons of water and plenty of seasoning into a food processor and whizz to a smooth paste.

2. Drain the spaghetti and return to the pan. Pour in the pesto and give it a good stir to thoroughly coat the pasta. Gently flake in the crab meat and stir through.

3. Serve immediately scattered with the remaining pine nuts.

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