Fusilli with Goat Cheese & Watercress Pesto Recipe

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 nutsgarlic 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.

Serves: 4