- 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,…
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.