450g wholewheat linguine
75g watercress, coarse stalks removed
10g flat leaf parsley (leaves only)
1 clove garlic, crushed
40g toasted pine nuts (or you can use toasted blanched hazelnuts)
30g freshly grated pecorino (or Parmesan)
7 tbs extra virgin olive oil
Salt and pepper
Don’t be afraid of wholewheat linguine. I can’t eat wholewheat pasta shapes – too chewy – but wholewheat linguine is lovely. It’s slightly nutty so a good thing to go for in the autumn. (Regular stuff would work just as well, though)
Put the linguine into a big pan of boiling slightly salted water and cook until it is cooked but still al dente.
Meanwhile, make the pesto. Put the watercress into a food processor with the extra virgin olive oil, parsley, garlic and nuts. Blitz, using the pulse-blend button. Add half the cheese, blend again, then scrape into a bowl and stir in the rest of the cheese. Taste for seasoning.
Drain the linguine, then return it to the pan with a little of its cooking water. Mix in the pesto and serve immediately. You can offer more cheese on the side.