1. Cook the tagliatelle in plenty of salted boiling water for approximately 15 minutes, or according to packet instructions.
2. Meanwhile, place the chopped watercress, garlic, walnuts, Parmesan and mayonnaise in a food processor and blend until smooth. Season to taste.
3. Rinse the pasta in boiling water, then stir in the pesto immediately. Serve, topped with a sprinkling of olives and walnuts, and garnished with the remaining watercress
Look out for more fab recipe ideas in every issue of Yours, out every fortnight.
Reserve a few leaves of watercress to garnish
500g (1lb) tagliatelle 170g (5¾oz) watercress, finely chopped, reserving a few leaves for garnish ½ clove garlic, crushed 50g (2oz) walnuts 100g (3½oz) freshly grated parmesan 2 tbsp mayonnaise Black olives and walnuts, to garnish
Time: 25 minutes, including cooking time Serves: 4 Nutrition: 774 calories, 30g fat, 8g sat. fat