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Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.
Bring a large pan of salted water to the boil and cook the linguine following pack instructions until al dente. Toss the pasta with the watercress pesto along with the remaining artichokes and a ladleful of pasta water. Finish with an extra drizzle of olive oil and black pepper.