Calories: 774 Preparation: 10 mins Cooking: 15 mins Serves: 4
2 x 85g/3oz packs watercress, finely chopped (reserving a few leaves for garnish)
½ clove garlic, crushed
100g/4oz freshly grated vegetarian Parmesan
2 tbsp mayonnaise
Black olives and walnuts to garnish
Cook the tagliatelle in 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.
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.
Fat: 30g Saturated Fat: 8g Carbohydrate: 96g Protein: 29g Fibre: 5g Salt: 1.13g