Tagliatelle with walnut and watercress

Calories: 774  Preparation: 10 mins  Cooking: 15 mins  Serves: 4

Ingredients

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 vegetarian Parmesan

2 tbsp mayonnaise

Black olives and walnuts to garnish

Method

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

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