Prep Time: 10 mins
Cook Time: 10 mins
375 g dried fusilli
50 g pines nuts, toasted
1 garlic clove, roughly chopped
150 g watercress, and extra sprigs to serve
7 tbsp extra virgin olive oil
150 g crumbly goats' cheese and extra to serve
salt and black pepper
1. Cook the fusilli in a large saucepan of salted boiling water according to packet instructions until el dente.
2. Meanwhile, put the pine nuts, garlic and watercress in a food processor with a generous pinch of salt. Process for 15 seconds or so until roughly chopped. Then, with the motor running drizzle in the olive oil and process for a further 20 seconds.
3. Drain the fusilli and tip into a bowl. Crumble in the goats' cheese and stir well. Season with pepper and stir in the pesto. Divide between 4 plates and serve with a scattering of goats' cheese and pine nuts and some watercress sprigs.