• 50g watercress

  • 2/3 cup fresh basil leaves

  • 25g pine nuts

  • 25g parmesan

  • 1 clove garlic

  • Freshly ground black pepper

  • 50g olive oil

  • Squeeze of lemon

  • To serve

  • Pasta, cooked and drained

  • Extra parmesan shavings


  • 1.

    Blanche the watercress in hot water for 10 seconds.

  • 2.

    Place all the ingredients into a hand blender and blitz well.

  • 3.

    Stir the pasta into the sauce and top with parmesan shavings.

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