Spaghetti with watercress and feta pesto
- April 2012
- Serves 4
- Ready in 20 minutes
This fabulous pasta recipe takes only 20 minutes to make and with a few added ingredients you will have a fantastic lunch for the next day too (see tip).
- 29.2g (7.1g saturated)
- 46.7g (2.8g sugars)
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.
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