Special Diet

  • 375 g (12 oz) dried fusilli
  • 50 g (2 oz) pine nuts, toasted, plus extra to serve
  • 1 garlic clove, roughly chopped
  • 150 g (5 oz) watercress, plus extra sprigs to serve
  • 7 tablespoons extra virgin olive oil
  • 150 g (5 oz) crumbly goats' cheese, plus extra to serve
  • salt and black pepper

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, put the pine nuts, garlic and watercress in a food processor with a generous pinch of salt. Process for 15 seconds until roughly chopped. Then, with the motor running, drizzle in the oil while you process for a further 20 seconds.

Drain the pasta thoroughly and tip into a bowl. Crumble in the goats' cheese and stir well. Season with pepper, then stir the pesto into the hot pasta. Divide between 4 serving plates and serve immediately with a scattering of goats' cheese and pine nuts and some watercress sprigs.

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