Categories: Pasta

Ingredients

• 200g linguine or spaghetti
• 85g bag watercress
• 1 garlic clove , roughly chopped
• 25g Parmesan (or vegetarian alternative), half grated, half shaved
• 50g toasted flaked almonds
• 4 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp sugar

Directions

1. Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.

2. When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

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