Servings |
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Ingredients
- 1 large garlic clove
- 30 g pine nuts or hazelnuts toasted
- 100 g watercress picked
- 15 g Parmesan plus extra for serving
- 80 ml extra-virgin olive oil
- 70 ml olive oil
- 1 lemon ½ juiced, ½ halved and thinly sliced
- 130 g feta crumbled
- 400 g spaghetti
- leaves Small handful of fresh basil picked
Ingredients
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Instructions
- 01.Pulse the garlic and nuts in a food processor until roughly chopped, add the watercress and pulse again until you have a coarse paste. Spoon into a bowl, stir through the parmesan, then drizzle in the oils until you have a juicy paste. Season with lemon juice, a pinch of salt and lots of black pepper. Stir through the feta, then set aside.
- 02.Heat a pan over a high heat. Add the lemon slices and quickly fry on each side until starting to caramelise. Remove and set aside.
- 03.Meanwhile cook the spaghetti in a large pan of boiling salted water for 10 minutes until al dente. Drain, return to the pan and mix through the pesto and lemon slices. Spoon two-thirds of the pasta evenly among warmed bowls (reserve 250g for lunch the next day), then sprinkle with cracked black pepper and basil leaves to serve.