Spaghetti with watercress peston and cherry tomatoes
- Place chopped garlic, tightly packed watercress leaves and pine nuts in the bowl of a food processor and pulse to chop. Then, with the motor running, pour in the extra virgin olive oil and process to form smooth pesto. Season with salt and pepper to taste.
- Cook pasta in plenty of boiling, salted water for 10 to 12 minutes or according to packet instructions, until just tender to the bite.
- Drain well and toss immediately with pesto to coat, then stir through tomatoes, each tomato halved and black olives. Serve immediately in pasta bowls scattered with shaved parmesan.