Watercress and walnut pesto with pasta recipe

This tasty pasta recipe from Woman's Weekly looks fancy but is actually super simple. Walnuts and watercress blitz up into a delicious pesto that clings to every strand of the tagliatelle pasta to create a hearty, filling dish. Best of all, you can have it on the table in just in 15 minutes! Perfect served warm or cold the next day for lunch.

Ingredients

• 300-400g tagliatelle, or your favourite pasta
• 2tbsp capers, rinsed

For the pesto:

• 60g walnut pieces
• 75-100g bag fresh watercress, chopped
• 1 small clove garlic,peeled and chopped
• 3tbsp olive oil
• 1tbsp horseradish sauce, optional
• 50-60g Parmesan cheese, freshly grated

Method

1. Cook the tagliatelle in boiling salted water, according to pack instructions.
2. To make the pesto: Put the walnuts, roughly chopped watercress, garlic, oil and horseradish, if using, in a blender, or in a big jug and use a stick blender to make it smooth. Add the Parmesan, mix in and season to taste.
3. Drain the tagliatelle, keeping a little water in it, then stir the pesto through. Serve in 4 warmed dishes, and sprinkle pasta with capers.