Linguine with watercress & almond pesto

• linguine↗200g g

  or spaghetti

• watercress↗85g g
• garlic clove↗1

  roughly chopped

• parmesan↗25g g

  (or vegetarian alternative), half grated, half shaved

• toasted flaked almond↗50g g
• extra-virgin olive oil↗4 tbsp tbsp
• lemon juice↗1 tbsp tbsp
• sugar↗½ tsp tsp

Step-by-step instructions

1. 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. 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.