Preparation time: 5 minutes
Cooking time: 10 minutes

85g bag watercress, roughly chopped
250g pasta bows
200g can tuna in brine
326g can sweetcorn
200g tub creme fraiche
50g Cheddar cheese, grated
freshly ground black pepper

Cook the pasta bows following packet instructions.

Drain the tuna and sweetcorn and mix them together in a bowl, taking care not to break up the tuna too much.

Stir the watercress into the creme fraiche with most of the grated Cheddar and season with black pepper.

When the pasta is cooked, drain and return to the pan, off the heat. Stir in the watercress sauce immediately and stir well enough to allow the cheese to melt. Carefully add the tuna and sweetcorn and serve the pasta in bowls, sprinkled with the remaining Cheddar.