Preparation time: 30 minutes
Cooking time: 20 minutes

350g/12oz linguine or pappardelle
1 small clove garlic
25g/1oz pine nuts
5ml/1 tbsp capers
25g/1oz parmesan cheese
2 (85g) bags watercress
60ml/4 tbsp olive oil
squeeze of lemon juice
salt and freshly ground black pepper
50g/2oz pitted black olives, roughly chopped
150g/5oz cherry tomatoes, halved

Cook the pasta in boiling salted water for 10mins or according to packet instructions or until just tender and ‘al dente’

Reserve a handful of watercress leaves. Whilst the pasta cooks place the garlic, pine nuts and capers in a food processor and blend until finely chopped. Add the cheese and watercress and blitz again until finely chopped. With the motor running add the olive oil and finally the lemon juice. Season to taste.

Drain the pasta in a colander, then return it to the pan, add the pesto, olives and tomatoes and toss together. Add the reserved watercress and serve.