Method

• TAGLIATELLE WITH WALNUT & WATERCRESS PESTO
  
  Serves: 4
  Prep: 10 minutes
  Cooking: 15 minutes
  
  500g/1lb tagliatelle
  2 x 85g/3oz packs watercress, finely chopped (reserving a few leaves for garnish)
  ½ clove garlic, crushed
  50g/2oz walnuts
  100g/4oz freshly grated parmesan
  2 tbsp mayonnaise
  black olives and walnuts to garnish
  
  1. Cook the tagliatelle into plenty of salted boiling water for approximately 15 minutes. Meanwhile, place the chopped watercress, garlic, walnuts, parmesan and mayonnaise in a food processor and process until smooth. Season to taste.
  
  2. Rinse the pasta in boiling water, then stir in the pesto immediately. Serve the pasta topped with a sprinkling of olives and walnuts, and garnish with the remaining watercress leaves.