Spaghetti with watercress and feta pesto

  • Serves 4
  • Ready in 20 minutes
  • Easy
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).

Nutritional info per serving

  • Calories511kcals
  • Fat29.2g (7.1g saturated)
  • Protein15g
  • Carbohydrates46.7g (2.8g sugars)
  • Fibre3.1g
  • Salt0.9g
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  • 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.
  • 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.

From April 2012

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