- 200g linguine or spaghetti
- 85g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 garlic clove, roughly chopped
- 25g Parmesan (or vegetarian alternative), half grated, half shaved
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g toasted flaked almond
- 4 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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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.
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.