This fabulous supper idea takes only 20 minutes to make and the best news is with a few added ingredients you will have a fantastic lunch for the next day (see tip)
- 1 large garlic clove
- 30g pine nuts or hazelnuts, toasted
- 100g watercress, picked
- 15g parmesan, plus extra for serving
- 80ml extra-virgin olive oil
- 70ml olive oil
- 1 lemon, ½ juiced, ½ halved and thinly sliced
- 130g feta, crumbled
- 400g spaghetti
- Small handful of fresh basil, leaves picked
- 1. 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.
- 2. 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.
- 3. 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.
PER SUPPER SERVING 511kcals, ?29.2g fat (7.1g saturated), 15g protein, 46.7g carbs (2.8g sugars), 0.9g salt, 3.1g fibre
You next-day lunchbox:
Whisk 5 medium free-range eggs with a little milk and a pinch of chilli flakes, then season. Heat a knob of butter in a pan, add half the leftover spaghetti and 50g smoked salmon trimmings. Spread over the base of the pan. Pour in half the eggs, swirling to coat. Cook for 5 minutes until beginning to set. Slide onto a plate. Repeat. Cool, then store in the fridge for the next day