Linguine with Watercress & Almond Pesto

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• ½ tsp sugar

Also mentioned in the method: pasta

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pan of water to the boil and cook the linguine or spaghetti according to the packet directions until just tender, about 10 to 12 minutes.

2. While the pasta cooks, put the watercress, garlic clove, half the grated Parmesan, the toasted flaked almonds, the olive oil, lemon juice and sugar into a food processor or blender.

3. Blend until you have a coarse, spoonable pesto, scraping down the sides as needed. Add a splash of the hot pasta cooking water if it is too thick.

4. Drain the pasta, reserving a small splash of the cooking water. Return the pasta to the pan over low heat.

5. Add the pesto to the hot pasta and toss well, loosening with a little more reserved water if needed, until evenly coated.

6. Divide between two warm bowls and top with the shaved Parmesan and a few extra almonds if you like. Serve straight away.